Wine & Food Society of Ballarat Dinner 813
Thursday 17th September 2020
CANAPÉ
Blue swimmer crab bon bon, kaffir lime mayo
COURSE 1
Marinated scallop, pickled apple, sweet potato chips
COURSE 2
Bouillabaisse -The real fish soup, sourced from Whites Fisheries & Trentham Fields Saffron rouille
COURSE 2
Waubra Prime spring lamb cutlets, Chris' Smoky eggplant salad, mint and cashew relish
DESSERT
Tarte au citron, roasted mandarins, blood orange sorbet
Wines were a mixed selection from the cellar
Head Chef: Peter Ford
Food Master: Andrew Lewis
Wine Master: Andrew Rowan
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