Our superstar chefs have created a warm, delicate and comforting new Autumn Winter menu for 2017. The menu showcases the skilled artistry and technique of our chefs, and the care and dedication in conceptualising the dishes in line with these enchanting seasons.
Seasonal produce and robust meats bring on winters magic! The colour palette is perfectly reflective of the seasons with rhubarb maroons, deep emerald greens, golden yellows and autumn leaf browns. The textual splendour is also explored through the velvet purees, delicate crunch of raw sliced vegetables and succulent meats.
We are over the MOON with our menu arrangement for Autumn Winter 2017, thanks to our wonderful team. Some of the dishes from the current menu…
Sticky lamb shoulder, fava bean purée, turnips with lemon and caper dressing (one of our favourites!)
Quail breast and smoked goat curd with honey dressing and hazelnut powder
Seared duck breast and confit duck leg with orange glaze (phe-nommmmm-enal)
Roasted Barramundi and smoked cod croquette with creamed kale and lemon gel
Rhubarb frangipane tart with an almond crush and butterscotch syrup
And last (but most certainly not the least) spiced honey parfait!