Vinalia Degustation Dinner 2011
Appetizer (1)
Sardines Escabeche
(Pan fried Sardine, sitting on housemade flat bread, topped with a tastebud explosion of garlic, shallots, bay, thyme and saffron, in Estate Chardonnay and White Wine Vinegar reduction)
Appetizer (2)
Tea Smoked Duck Breast with Pickled Eggplant
( Duck Breast smoked with a mixture of fragrant tea leaves, orange zest and dried orange peel, star anise and Sichuan peppercorns, and served on housemade pickled eggplant)
Entrée (1)
Saddle of Rabbit with Cannellini bean puree and hazelnut vinaigrette.
( Rabbit loin wrapped with prosciutto and pan fried with garlic, thyme, and butter, accompanied with a creamy cannelloni puree and sweet and sour style hazelnut vinaigrette)
Entrée (2)
Pork Saltimbocca with braised broad beans and pepperonata pesto.
(Estate raised pork, rolled involtini style, with sage and prosciutto, and served with braised broad beans and pepperonata style pesto)
Main Course
Roasted Quail with Mushroom Broth
(Roasted Quail marinated with verjuice, vincotto, honey, chilli, extra virgin olive oil and rosemary, and served with a rich Porcini, Shitake. Swiss Brown and Portobello Mushroom Broth)
Dessert
Dolce and Chocolate Tart with Mulled Wine Jelly and Mixed Berry Compote Sorbet
(A rich, creamy and decadent chocolate Tart, served with aromatic mulled wine jelly and a refreshing mixed berry compote sorbet)
BOOKINGS ARE REQUIRED FOR THIS EVENT.
DIETARY REQUIREMENTS MAY BE ACCOMODATED IF NOTICE IS GIVEN AT TIME OF BOOKING.
ALL BOOKINGS REQUIRE PRE-PAYMENT IN FULL.
VERY LIMITED NUMBERSbookings close wednesday 5th October 2011.
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