This was a self run event with a selection of courses created by Andre that we know you will like.
The menu for tonight is:
1st Course: – Chilled corn soup with Benton’s smoked bacon and gazpacho shooter.
2nd Course: – Pan roasted Prosciutto wrapped monkfish with smoked tomatoes, crispy basil and sweet pea emulsion
3rd Course: – Duo of squab (confit leg and seared breast) with Morrocan spice, served with roasted zuchinni, corn risotto and squab sauce
4th Course: – Fennel infused pavlova with late summer fruits, tarragon, fresh cream (thinking mix of sheep and cow) and raspberry coulis