Private dinner - 8 course degustation

We recently had the pleasure of creating and presenting an 8 course degustation menu.  The ingredients were sourced locally with care and creativity being the theme of the evening.  Beautiful earthy flavours, were lifted and paired with delicate acidic additions. The evening was incredibly rewarding for our team, who are always inspired to reach a little further.

Amuse Bouche:
Slow roasted beetroot, molasses, beetroot confit & five spice sherbet.

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Course one:
Corn chowder, Shaoxing jelly, fresh sweet corn, nigella, sour cream, drunken chicken & roasted sesame.

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• Course two:
  
• Potato nest, cauliflower puree, 64 degree egg, confit beetroot, salsa verde, sea salt, pansies & white beans.

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Course three: 
Burnt driftwood, saltbush, edible sand, scallop, wakame, truffle foam & lemon zest.

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• Course five: 
• ​24 hr braised beef cheek ravioli, confit onion relish, roasted eggplant, burnt butter, olive oil, smoked tomato veloute.
  

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Course six: 
Foraged mushrooms, sous vide pork, labna, black garlic glass, pumpkin reduction, pork crackle, porcini dust.

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Course seven:
Palate cleanser with grapefruit ice, grapefruit jelly,
​green tea ice and green tea jelly 

Course eight: 
Apple galette, brown butter & honey sauce, clotted cream, honeycomb, walnut praline.

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