Tastes Of Winter

• walnut & prune pastille with quince glazed quail
• anchovy sticks, baby grape tomato confit & buffalo mozzarella
• baby chicken & black bean homemade tacos with coriander salsa
• winter crab salad in mini pasta boats
• duck & pink grapefruit salad on betel leaf
• scallop terrine on herb pastry wafer & saffron mayo
• prawn toast with sesame crust
• oyster mushroom parfait with fennel grizzini
• fried green tomato fritters with veal fillet & yellow tomato & olive salsa
• beef & wild rice coulibiac with dill pickle mayonnaise

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• tempura oysters with soy & sesame drizzle
• prawn soufflés with dill béchamel
• venison pie with cumberland sauce
• mini macaroni cheese bakes with olive anti pasto
• sage pomme mille feuilles layered with fontina
• herb ricotta fritters with scallop & crispy bacon shreds
• crisp goat’s cheese wontons with caramel tomato
• parsnip fritters with baked duck supper loaf
• chestnut & mushroom & smoked trout blinchiki
• cauliflower & pancetta gratinee with beef shin crumble

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• roast eggplant & dahl with coriander & ginger dosa
• baked potatoes with savoy, peas & goat’s cheese
• maple roasted parsnips with pumpkin gnocci brussel sprouts
• caramelised beetroot with butter beans sage & almonds
• chargrilled pumpkin wedges baby leek & haloumi & olive crumbs
• beetroot carpaccio with roman bean strings fetta & walnuts
• spiced roast tomatoes with fresh soya beans & broad bean falafel
• kumara spinach & bakes spice ricotta & roast grape salad

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• spicy cauliflower sambal with lamb rumps & herb chutney
• ratatouille tart with provencal veal fillet parmesan crisps
• osso bucco on macaroni leek & mozzarella bake slice
• cider pork on parmesan rosemary & parsnip daquiose
• roast chicken tart with crisp sage & bread sauce
• crispy Sausage & meat balls with garlic toast & squashed tomato
• port & orange glazed & boned quail with lemon thyme polenta
• duck marylands in calvados & caramelized apples
• chargrilled tuna with olive capers & preserved lemon gnocci

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• chilled lemon cream with ginger biscuits
• sugar & cinnamon fritters with baked custard
• baked mocha tart with vanilla coffee custard
• sticky jaffa pudding with caramel oranges
• baked pear & lemon panettone pudding
• chocolate & ginger bread tat with poached Iranian figs
• tiramisu trifle with crostoli

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• beautiful proscuitto crisp goats and olive cheese wontons with tomato fondue
• vittello tonnato on potato layer cake with fresh capers
• sea urchin with scallop and pea puree and poached quail egg
• eggplant caviar with wafers of herb potato and seared tuna
• quince glazed duck breast on a roast eschallot tart in a chestnut broth
• duck parfait on fennel short bread with poached grapes in saturne
• scampi with prawn and lentil aspic and flying fish caviar
• lattice of spinach taglitelle with buffalo mozzarella and antipasti on a tomato concasse
• sautéed yabby with smoked trout custard and herb butter

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• pork fillet wrapped in savoy with bacon and onion mash smoked hock jus
• crisp skin duck on a minestrone broth with parmesan crisps
• pink peppercorn beef braised on rose with boulangere potatoes
• lamb loin on tomato fondue with basil and artichoke dressing
• veal with pumpkin pansoti and mushroom caponata
• black ale slow cooked beef with wild mushroom puree and potato ravioli
• ocean trout with cauliflower and horseradish beignet
• squab pot au feu with thyme dumplings and vegetable game chips

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• poached meringue in caramel custard with honey cigars
• pepita tuiles with brown sugar mascarpone and bread and butter pudding
• passionfruit jelly with lime pannacotta and lace biscuits
• caramelised blood oranges with white chocolate and pistachio parfait
• milk chocolate and coffee crème brulee tart with tangelo tart
• chestnut tart with chocolate rum satin
• chocolate fondant with choco streusel and earl grey syrup
• sugar banana fritters with tropical brunoise and lime syrup
• green apple sunday with cider jelly and granny smith crisps

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