Menu Dinner 822
Thursday 19th August 2021
The Hydrant Food Hall
Canapes
Squid ink cracker with white anchovy, tomato & tarragon puree - Fried crumbed halloumi with prosciutto, chives, red radish NV Philippe Fourrier Champagne Blanc de Noirs Brut
Entrée
2015 Patrick Piuze Chablis 1er Cru Butteaux 2009 Feudi di San Gregorio Fiano di Avellino
Mains
served with butternut pumpkin puree & seared pickled Shallot 2009 Littorai Pinot Noir The Haven
2005 Château Clerc Milon
2008 Moss Wood Cabernet Sauvignon Moss Wood Vineyard
Dessert
Chocolate tart with pistachio ice-cream
1997 Smith Woodhouse Porto Vintage
Head Chef: Menu Design by Megumi Ikawa – Prepared by Kamarul Kamaruddin Food Master: Andrew Lewis
Wine Master: Andrew Rowan
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