Tom’s 5 Course Tasting Menu

1st Course

Carpaccio of albacore tuna with toasted fennel seeds, lemon zest, dill & chilli

~ Served with Hans Herzog Organic Gruner Veltliner Marlborough NZ 2013 ~

2nd Course

Caramelised scallops with green cashew nut chutney, mint & ginger

~ Served with Chalmers Vermentino Heathcote VIC 2017 ~

3rd Course

Chermoula marinated grilled quail breast, smoked aubergines, roasted red peppers, shish tawook spiced crushed chickpeas & crumbled goats cheese

~ Served with Lino ramble biodynamic Nero davola McLaren Vale SA 2015 ~

4th Course

Spice roast pork belly with coriander crackling, tamarind caramel, crisp cabbage & apple salad with green chilli, ginger & Asian herbs

~ Served with Alberto Antanini Poggiotondo organic chianti superior Tuscany Italy 2012 ~

5th Course

Lemon & butter milk pudding with vanilla poached apricots & cardamom biscuits

~ Served with Brackenwood biodynamic botrytis Riesling Adelaide Hills SA 2017 ~

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