Thursday 20th June 2019
CANAPES
Fried zucchini flower, truffled ricotta, pine nuts and lemon zest
Grilled scallop, squid ink butter, crispy prosciutto
Beef tartare crostino, salted yolk
NV – Louis Armand - Champagne
ENTRÉE
Potato gnocchi, crustacean bisque, grilled Morton Bay Bug
2014 – Gilbert Picq - Vosgros – 1er Cru
2014 – Jean Dauvissat – Cote de Lechet – Chablis 1er Cru
MAIN
Beef Fillet wrapped in speck, celeriac torte, truffle jus
Puntarelle salad as shared side
2010 – Argiano Brunello – di Montalcino
2014 – Amaranta - d’Abruzzo - Montepulciano
2017 – Viviani – Veneto – Valpolicella Classico
DESSERT
Olive Oil chocolate mousse, almond biscotti crumb, sour cherry gel, pink salt, rosemary
2007 – Croft – Vintage Port
Food Master: Andrew Lewis
Wine Master: Anthony Singleton
Head Chef: Donatello Pietrantuono
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