Spring/Summer Degustation Menu 2016/17
A 7 course experience !
Course 1: Freshly shucked oyster with tequilla lime and chilli
Course 2: Classic beef carpaccio
Course 3: Seared scallop, potato roti, coriander aioli and chilli oil
Course 4: Slow roast pork belly, braised fennel with an orange gastrique
Course 5: Lamb backstrap, medley of mushroom, brussels sprouts, red wine jus
Course 6: Rose meringue, orange sorbet, chocolate soil, berry compote and biscotti
Course 7: Trio of cheese imported and local with muscatels, spiced pear paste, wafers, fruits and nuts.
Autumn/ Winter Degustation Menu 2017
Course 1: Twice baked cheese souffle.
Course 2: Asparagus with fried quail egg, proscuitto, sage brown butter dressing.
Course 3: Seared scallop, venison chorizo, cauliflower puree
Course 4: Duck breast with sauteed leek and wilted spinach with truffled butter.
Course 5: Slow roasted Asian spiced pork on braised fennel orange gastrique.
Course 6: Whipped cheesecake, honey jelly, almond crumb, lemon curd, pistachio halva, honey comb.
Course 7: Trio of cheese imported and local with muscatels, quince paste, wafers, fruits and nuts.
Minimum 6 guests
Staff min 3 hours