10 course + petite fours:
The meal:
Snacks: Foie Gras wrapped in Cabinet wine jelly, bread stick wrapped in prosciutto, chips with mayonnaise foam and .... All in all very tasty perhaps a bit complex and fussy - lots of little things.
Tea and Toastie with a Paul Nelson, Galafrey, 2009 Fume Blanc, Mount Barker, WA: Mushroom Tea and Gruyére cheese toastie
Chestnut, Pear and Sour Milk: Chestnut polenta, chest nut pieces with pair, cream and sour milk - deliciously rich and tasty
Marron, dill and Mussel with Domdne Wachau, 2007 Chablis Burgundy: Mussel juice, crispy prosciutto, just cooked Marron with dill garnish,
Fish, celeriac and sago: Also Israeli couscous oyster source was fantastic
Lamb, shallot and salsa Verde: Pickled shallot, lamb sweet breads with the slow cooked lamb and the salsa with some curry spice. Great flavours, lamb was a little dry and not that tasty. They might use mutton to improve the favour
Pork, Kohirabi and quince: With pickled veggies
Margarita: Lemon sorbet with a sherbet
Rhubarb, artichoke and oats: With ice cream
Honeycomb, caramel and malt: Chocolate, ice cream
Petit Four with coffee: white cream
Summary
Some really excellent food and service, the room is a bit ordinary and lacks atmosphere a little.
All in all a bit to much for us. we noticed that we stopped paying attention at around the pork dish and probably should have stopped at that point.
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