Pinot Challenge Dinner
1st Course
Grilled tuna steak served chilled, topped with a micro salad and quenelle of olive and tomato jam, drizzled with summer truffle and caviar infused oil
*****
2nd Course
Deep fried drumlet of magret de canard, quail and duck confit served with foie gras foam
*****
3rd Course
Pan fried polenta gnocchi topped with shredded lamb shank sprinkled with parmagianno reggiano, lightly gratinated and served on a pool of red wine jus
*****
4th Course
Braised belly of pork in port wine and prunes served with a pearl of bean and savoy cabbage ragout
*****
Dessert
Dark chocolate rum infused mousse sprinkled with vanilla oil and a dash of sea salt flakes sided with a compote of Grand Marnier soaked blood orange
$80nett
1st Course
Grilled tuna steak served chilled, topped with a micro salad and quenelle of olive and tomato jam, drizzled with summer truffle and caviar infused oil
*****
2nd Course
Deep fried drumlet of magret de canard, quail and duck confit served with foie gras foam
*****
3rd Course
Pan fried polenta gnocchi topped with shredded lamb shank sprinkled with parmagianno reggiano, lightly gratinated and served on a pool of red wine jus
*****
4th Course
Braised belly of pork in port wine and prunes served with a pearl of bean and savoy cabbage ragout
*****
Dessert
Dark chocolate rum infused mousse sprinkled with vanilla oil and a dash of sea salt flakes sided with a compote of Grand Marnier soaked blood orange
$80nett