Divine Degustation – Gourmet Vegetarian Dinner
Six vegetarian courses, 6.30pm Friday 21 February
Head Chef Brad Howden has designed a wonderful menu for our first dinner of 2020 – a divine degustation of gourmet vegetarian cuisine.
Chef Brad has worked with Chef Anurag to design the six course dinner showcasing some
amazing vegetarian dishes.
An optional wine package is available on the night for an additional $25.
lemon aioli | crisp iceberg | onion relish
tahini and goat’s cheese dressing | toasted seeds | parsley oil
Potato and Pea Croquette
spicy chickpea | tamarind chutney | cumin yoghurt dressing
slow roasted | cauliflower and hazelnut puree | roasted cauliflower stem | salsa verde
cave aged | house made date chutney | crackers and nuts
Berries and Chocolate
organic berries | butterscotch mousse | chocolate crémeux | honeycomb