MENU SAM­PLER

The Weekend Australian - Travel - - Indulgence -

Seared scal­lops with cele­riac puree ($18) Ter­rine of duck, rocket salad and pis­ta­chio dress­ing ($20) Porcini risotto with parme­san cheese ($18) Pan-seared ocean trout, fen­nel and basil pesto ($24)

Roasted milk-fed lamb, sauteed green beans, lamb jus ($28) Chocolate tarte, hazel­nut ice cream ($14) Vanilla creme brulee ($12) mar­kets, of hand­pick­ing all his pro­duce and of hav­ing the free­dom to de­vise his own menus. With this sort of en­thu­si­asm, how could one not en­joy this ad­di­tion to the Syd­ney restau­rant scene? All Ta­bles vis­its are unan­nounced and meals paid for.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.