Thursday 16th February 2023
Amuse
Potato, Chorizo & Manchego Croqueta, Smoked Romesco
NV Philippe Fourrier Champagne Blanc de Noirs Brut
Courses Two & Three
18 Hour Cooked Lamb Belly, Mustard & Caper Sauce, Sauerkraut, Fried Sweatbreads
Pan Fried Potato & Goats Cheese Gnocchi, Victorian Asparagus, Fresh Peas, Baby Spinach, Roast Cherry Tomatoes, Parmesan Custard
2017 William Fèvre Chablis 1er Cru Vaillons 2016 Jean-Marc Brocard Chablis 1er Cru Butteaux
Course Four
Beef Neck Bourguignon, Roast Garlic Mash, Istra Pancetta, Local Mushrooms, Heirloom Carrots, Red Wine Jus
1999 d'Arenberg Shiraz The Dead Arm 2001 Wendouree Shiraz
2006 Penfolds Bin 389
Course Five
Bitter Orange & Cinnamon Tart, Poached Fruit Compote, Orange Sorbet
2016 Hollick Riesling "The Nectar"
Head Chef: Doug Kerr Food Master: Andrew Lewis Wine Master: Andrew Rowan
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