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

Mushroom risotto, shaved parmesan & herb oil, served with seasonal vegetables

2015 Patrick Piuze Chablis 1er Cru Butteaux 2009 Feudi di San Gregorio Fiano di Avellino

Mains

Confit duck leg coated with mustard glaze.
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