Truffle marshmallow
Burnham Beeches quail egg, shelled and dusted with mushroom powder
Oyster, an oyster is an oyster one doesn't need a pic but it had a nice dressing
Broccolini
What is one of them? Broccolina perhaps
Served with a light dressing surrounded by kale,
Prawn, cauliflower, almond, light and lovely
2014 Grosset ‘Polish Hill’ Riesling, Clare Valley, South Australia
Salt and pepper were not needed
~Kingfish, kale, black radish
2012 Huber Weißer Burgunder, Baden, German
Duck yolk, pear, macadamia, truffle, for an extra fee you can have lots more truffles
2006 Louis Roederer Cristal, Reims, Champagne AOC, France
Sandra didn't care for barely cooked duck egg (it was delicious) and got a mushroom porridge with mixed mushrooms instead.
~Cucumber, wood sorrel, a regular palate cleanser,
complete with liquid nitrogen and a pestle.
Chefs work very hard at plating
Marron, mudcrab, fennel
2013 Patrick Piuze ‘Terroir de Chichee’, Chablis, Burgundy, France
Spanish mackerel, cabbage, red wine
2011 Cristom ‘Eileen’ Pinot Noir, Oregon, United States of America
Flinders Island lamb, leek, apple - don't know where the pic got to!
2010 Les Grands Maréchaux Côtes de Blaye, Bordeaux, France
Blackmore Wagyu, variations of turnips
2003 Yarra Yering ‘Dry Red Wine #1’, Yarra Valley, Victoria
Butternut squash, sunflower seeds, passionfruit
~Pear, celeriac, lemon myrtle
2012 Dry River ‘Late Harvest’ Riesling, Martinborough, New Zealand
Chocolate soufflé
You can't make them better than this
1986 Toro Albalá ‘Don’ Pedro Ximenez, Montilla-Moriles, Spain
Assortment of cheeses, bread, jams,
which we had in the bar
2013 Eric Bordelet Poiré Granit, Normandy, France
A selection of petit-fours. See previous posts for pic's of these.
2014 Grosset ‘Polish Hill’ Riesling, Clare Valley, South Australia
1986 Toro Albalá ‘Don’ Pedro Ximenez, Montilla-Moriles, Spain
Yet anothe outstanding meal
Score: 18.5/20
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