Dessert Degustation Menu

Today, Head chef, Sandro Puca, was out at in Bullsbrook hand picking strawberries for this Saturday night's Dessert extravaganza.  He was pretty adamant he wanted them all to be exactly the same size and Leanne from the Berry Sweet farm took great pleasure in helping him out!  These lovely sweet, juicy berries will feature on the 5th course on Saturday night.

saturday, 24^th september 2011

dessert degustation

pumpkin maple parfait with chestnut puree + sage

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blueberry + lemon croquette, blueberry nest with lemon thyme syrup

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bleu d’auvergne filled dwarf pear, merlot  pannacotta + espuma sponge

raclette fondunata brioche + truffle oil

jean grogne whip, apple crisp, walnut cake + green apple puree

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blood orange brulee, fennel + blood orange salad with candied black olives

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strawberries, basil mousse, vanilla bean mascarpone + white balsamic

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 ‘ferrero rochelle’

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fiori plunger coffee or loose leaf tea

Christmas in July, in Perth!

Our salute to this very southern hemisphere attitude will be made this Saturday night at our wintery dessert evening!

Each guest will be served a warm brandy and nutmeg milk shake [aka eggnog] on arrival

[ours won't look like these - we just wanted to evoke Yuletide  cheer!]

Once the festive spirit is firmly in place, you can expect the following dishes presented to you.....

A cheese plate comprised of 3 distinctly different tastes and textures

Cherve, golden beets, candied pecan, chard and beetroot gel

Persian feta, café de Paris puree, black olives

St Agur custard, dwarf pears, red wine genoise 

And, amongst other amazing sweet creations, a much anticipated composition....

Valrohna chocolate and black truffle “Tim Tam”, white truffle hot chocolate.

We'll let you know how it goes after Saturday, if, of course, we don't see you on the night!

T'is the season...

Le menu 28.05.11

Saturday, May 28, 2011

Dessert Degustation

Chocolate sable, peanut  butter parfait, raspberry curd

Liquid lemon cheesecake

Mandarin & finger lime salad, mandarin sponge, pistachio puree, passionfruit curd

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Cashel blue and quince Millefeullie, sangria syrup

Jannei Buche Blanc cherve & rhubarb Charlotte, cress puree

UK farmhouse cheddar croquette, piccalilli, micro mustard

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Green apple sorbet, yuzu & szechuan ice

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Butter crumbed foie gras parfait, Araguani mousse, tonka bean ice cream, Pedro Ximenes chocolate sauce

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“Carrot Cake”

Genoise d’epices, purple heirloom carrot puree, orange and carrot sorbet, organic maple walnut crumble

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Pear & Cabernet Pate de Fruit

Fiori plunger coffee or loose leaf tea