Tom’s 5 Course Tasting Menu
1st Course
Carpaccio of albacore tuna with toasted fennel seeds, lemon zest, dill & chilli
~ Served with Hans Herzog Organic Gruner Veltliner Marlborough NZ 2013 ~
2nd Course
Caramelised scallops with green cashew nut chutney, mint & ginger
~ Served with Chalmers Vermentino Heathcote VIC 2017 ~
3rd Course
Chermoula marinated grilled quail breast, smoked aubergines, roasted red peppers, shish tawook spiced crushed chickpeas & crumbled goats cheese
~ Served with Lino ramble biodynamic Nero d’avola McLaren Vale SA 2015 ~
4th Course
Spice roast pork belly with coriander crackling, tamarind caramel, crisp cabbage & apple salad with green chilli, ginger & Asian herbs
~ Served with Alberto Antanini Poggiotondo organic chianti superior Tuscany Italy 2012 ~
5th Course
Lemon & butter milk pudding with vanilla poached apricots & cardamom biscuits
~ Served with Brackenwood biodynamic botrytis Riesling Adelaide Hills SA 2017 ~
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