Menu Dinner 760

Dinner 760 Meeting @ Campana’s

Canapés

Tataki of Wagyu, quail egg yolk, roasted garlic and mild chilli sauce

Goat cheese tortellini, burnt butter Chicarron, scallop quenelle, Ross’ candied lime

2004 H Blin & Co Champagne ‘Millesime’

Course 2

Asparagus, beetroots, kingfish, kimchi mayo 

2009 Ronco dei Tassi ‘Clic’

2004 Tomboy Hill ‘The Scotsburn’ Chardonnay

Course 3

Rabbit, morels, broad beans

2000 Rosemount Balmoral Syrah

1994 Cantina Di Santadi Carignano de Sulcis

Course 4

Lamb, cauliflower, eggplant, tahini 

1998 St Huberts Cabernet Sauvignon

1998 Brusset Le Grand Montmirail Gigondas

Dessert

Citrus and pear

2006 Clos Guirouilh moelleux

CHEF : PETER FORD 
FOOD MASTER : DEAN STEVENS

WINE MASTER : ANDREW BRADLEY