A Divine Degustation – Vegetarian Dinner

Friday 22 February, Tuggeranong

The next installment of our divine vegetarian degustation has arrived. Showcasing six courses of amazing meat-free dishes, 2018 saw this event sell out fast.

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Golguppa
Semolina sphere stuffed with chickpeas, potato, spicy tamarind, and ginger chutney

Charred Summer Tomato
Local Heirloom tomatoes roasted with local garlic and fresh herbs, served with Greek yoghurt, lemon and olive oil dressing and crisp bread

Local Vegetable and Snowy Walnuts
Fresh seasonal root vegetables roasted with fresh herb, olive oil and garlic and served with lima bean hommus, toasted Snowy walnuts and seeds

Mushroom Wellington
Local mushrooms, gently cooked with fresh herbs and red wine wrapped in buttery puff and baked to golden brown, served with onion and balsamic marmalade and red wine sauce

Tintenbar Triple Cream Brie
House made in green hinterland of Byron Bay from single herd of pasture fed cow milk, served with homemade fig jam and crackers

Oh Jamaica!
Single origin dark Jamaican chocolate and rum marquise, white chocolate chards and orange gel

 

 

Friday 22 February, Tuggeranong
$65 for 6 courses
Optional wine package $25 on the evening

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