Menu Dinner 801

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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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