Midwinter Dinner

  • May 26, 2017


Amuse – Nutmeg spiced pumpkin soup

Entrée – Braised duck thigh, with cauliflower puree and rosemary jus

Main – Turkey, and pork roulade, with steamed greens, duck fat roasted potatoes, finished with an apple and drunken raisin glaze

Dessert – Eggnog panna cotta, with brandy syrup and raspberries

A selection of cheeses


Jansz Sparkling Cuvee 2016 (TAS)

Freycinet Chardonnay 2014 (TAS)

Abels Tempest Sauvignon Blanc 2014 (TAS)

Frenchmans Cap Pinot Noir 2016 (TAS)

Tatachilla Merlot 2015 (SA)

Tatachilla Shiraz 2015 (SA)

Frogmore Creek FGR Riesling 2016 (TAS)