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Gourmet Traveller (Australia) - - Food -

Sea­sonal mixed kraut with char­cu­terie Com­mune of But­tons “Pink Fizz” Salt fish and soft egg Jauma “Xpec­ta­tions” Caber­net Sauvi­gnon Beans, peas, as­para­gus and fresh curd Shob­brook “Giallo” Charred broc­coli, pork broth and lardo Bo­ra­chio “Hen’s Teeth” Grains with kale, orange and labne Com­mune of But­tons "Clover" Whit­ing with seaweed but­ter Lucy Mar­gaux "Out of Con­trol" Rhubarb spelt tart Som­me­lier’s Break­fast

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