The Weekend Australian - Travel - - Indulgence -

Fric­as­see of or­ganic veg­eta­bles, parme­san and truf­fle foam, chevre-stuffed cour­gette flower ($15)

Tian of hand-picked blue swim­mer crab, creme fraiche, pick­led cu­cum­ber, tomato gelee ($20)

Rare roasted Raw­son Val­ley squab with onion and spinach puree, raisin paste, Madeira sauce ($26)

New Zealand veni­son with spiced date and roasted fig tart, parsnip puree and bit­ter choco­late sauce ($27) Dishes quoted are from the de­gus­ta­tion menu. Prices vary on the a la carte menu.


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