The Dinner Menu

Entrees 

 

Braised lamb and feta pittivier

on minted pea puree with olive tappenade

 

Pumpkin, ricotta and walnut ravioli

with a petit apple and celery salad

 

A mussel brose

of cider, leeks and fennel

 

Grilled cotechino sausage

on braised dupuy lentils and caramelized onions

 

Mains

 

Slow braised veal shin

in tomato, olives and white wine with a gremolata risotto

 

Chicken saltimbocca

with stewed mushrooms and grilled polenta

 

Spiced pea and potato bonda

on a yellow lentil dahl with a tomato and coriander salad

 

Grilled snapper fillet

on skorthalia with seared spinach and a tomato olive butter sauce

 

Desserts

 

A strawberry and rhubarb shortcake

with crème anglaise

 

Bruleed lemon tart

with clotted cream

 

Warm chocolate fondant

chocolate sauce, vanilla bean ice-cream

 

Cheese, quince paste, vine fruit bread