This is how it started

Those responsible

Then to plate

First Course
Caviar Eclair
Oyster with fresh horseradish
2017 Kiltynane Chardonnay
Second Course
Lightly cured ocean trout, beetroot, lemon and trout skin crackling
2015 Kiltynane Preliminaire Blanc de Noir

Third Course
Burrata, fresh Mason’s Creek extra virgin olive oil, with local pine mushroom a la grecque, oregano and charred bread
2017 Basils Farm Pinot Noir
Fourth Course
Lamb Shoulder, green pepper and pumpkin seed romesco with gremolata jus
Sides – Whole roast pumpkin, Basils Farm herb butter and pumpkin seeds
– Gem Lettuce salad with mustard leaf vinaigrette
2016 Basils Farm Shiraz

Fifth Course
Olive oil and duck egg sponge with roast quince and honey ice cream
2013 Kiltynane Blanc De Noir Preliminaire (Vintage Release)


Missed out ??

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