Our monthly Friday night dinner function returns on March 18. We’ll be showcasing a new producer, Salt Kitchen Charcuterie, and Jarrod is excited about cooking duck confit and a honeycomb semi-freddo for dessert.
The format for the night is a three course alternate drop and the cost is $65 per head.
Charcuterie share platter showcasing Salt Kitchen Charcuterie range of products. House made rabbit rillette, chorizo, wagyu pastrami, Lincolnshire sausage, bull boar sausage, cornichons, Meredith Chervre, Le Conquerant Camembert and Irrewarra Ciabatta Sourdough.
Caramelised ham hock, Nicola mash, caramelised onions, demi glaze.
Duck Confit, Lentils du Puy & Root Vegetables, cherry reduction
Honeycomb semi-freddo sandwich, semi frozen house made ice cream studded with honeycomb pieces in between chocolate coated gingersnap wafers
Hot ricotta fritters, blueberry lime compote and ricotta creamBookings Essential