Onion veloute “en feuilletage” Ballentine of salmon, potato salad, horseradish cream.. Kotare sauvignon blanc new Zealand, 2004 Sauté pave foie gras, braised lentils, celeriac and pear remoulade. Pinot Blanc Ginglinger Alsace 2002- Biodynamic Ravioli of lobster, samphire, shellfish foam.. Chateau Haut Bertinerie Claret 2000 Roasted fillet of venison, fondant potato, watercress purée, beetroot salad, chocolate sauce. Malbec Mendoza Argentina 2004 Frozen Forme d’Ambert wash in sauternes, peach chutney. Tawny Port Quinta de Noval 1985 Assiette of lemon tart, posset, sorbet. Botrytis Semillon Yarra Valley £49.50 per person £75.00 including selected wines Tasting menu only available Friday and Saturday evenings. |
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