We had a birthday and an anniversary, not ours, to celebrate and asked for some variation of the menu but wanted some of the fantastic dishes from last week and this is what we got:
SUNDAY 24TH July 2016
Chefs Tasting menu
Raw wallaby, enoki mushroom and chive cream
Rusty wire oyster and rhubarb
See Last Weeks Pics
Port Phillip scallop with wood sorrel and horseradish
Beer and fennel bread with cultured butter
Dangerous as ever
Black lip abalone, hen’s egg yolk and fumet blanc
The elements are more obvious in this pic, the truffle did not even get a mention on the menu!
Marron served BBQ, raw and cured with citrus
Same as last week and just as desirable.
Marron snag sizzle
In a toasted Brioche,
Red Snapper with black sauce
The black sauce was over reduced, heavy and too salty overwhelming the fish which was otherwise excellent.
Davidson plum with flowers and herbs
A palate cleanser.
Quail, bunya bunya nuts and celeriac
Another heavily reduced sauce was added to this dish.
Lamb with Cauliflower and native spices
Anothe heavily reduced and salty sauce added.
David Blackmore Striploin grilled and brussel sprouts
There was a lot of salt in these protein dishes.
Trolley of cheese
Rhubarb with Quandong and Ginger
The rhubarb was too tart for my taste, still a nice walk through the garden.
Jerusalem artichoke with pear and white chocolate
See last week.
They are masters of Soufflé but make sure you like passion fruit.
Then came a surprise for us.
and for our friends.
A little postprandial delight
Comments: Perhaps you can have too much of a good thing. The distinguishing delicacy of the cooking here was somewhat diminished by the sauces with the meat dishes but in all it was still an excellent meal although some of our colleagues needed extra stimulation by the end of the meal!