The Weekend Australian - Travel - - Indulgence -

Pe­qui­llo pep­pers with salt cod bran­dade, fried gar­lic and wal­nuts (en­tree, $19.50)

Vitello ton­nato (cold veal with tuna may­on­naise and ca­pers (en­tree, $20.50)

Dev­illed braised beef, onions and parme­san soubise (main, $32)

Pheas­ant boudin blanc, green lentils and ap­ple ragout (main, $31.50)

Val­rhona choco­late souf­fle, caramel and salted but­ter ice cream ($14)

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