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NEW - Horseradish Skordalia
Horseradish skordalia served with Petuna Light Smoked Ocean Trout, Nicholson Trout Roe and baby beetroot.
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NEW - Woodside Cheese Wrights Baked Feta
Woodside Goat Feta baked with garlic and fresh oregano.
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NEW - Pepper d'Affinois Quick Pan Pizza
Freshly made pizza base with Fromager Pepper d'Affinois, Mushroom & Prosciutto topping.
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NEW - Pepper d'Affinois & Cauliflower Soup
Pepper d'Affinois and Cauliflower soup, served with crisp pancetta.
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NEW - Finishing Plate - Poached Stuffed Syrian Glace Plum
Poached Syrian Glace Plum stuffed with marzipan. Best served with Fromart D'Alpage, Ossau Iraty or Caprinelle.
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Trio with Ximenez Veil & Macerated Muscatels
Affineur Trio mixed milk white mould cheese with Pedro Ximenez Sherry Vinegar Veil & Macerated Simarloo Muscatels.
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Delice Cigars
Brick pastry cigars filled with Delice cream served with fresh & Glace Fruits.
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Guava Cigars
Brick pastry cigars with guava paste filling, great accompaniment for Manchego and semi hard goat's milk cheeses.
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Brick Pastry Cones
Pictured filled with Taleggio Cream, Mushoom Duxelle and Crispy Fried Pancetta.
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Recipe for Taleggio, Mushroom, Salted Hazelnut Caramel & Pancetta Filling
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Baked Clarines
Clarines des Perrin Cheese baked with Syrian Glace Clementines, served with ginger bread.
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Boquerone Croquettes
Fried Boquerone Croquettes served with Doodles Creek Aioli, Caperberries & Fresh Chives.
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Boquerone Tart
Pujado Solano Boquerone Tart made with Woodside Allium Piper & Lynwood Onion Marmalade.
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Delice Panna Cotta
Delice panna cotta served with rhubarb, pistachio praline and sugar toasted Tunisian Brick Pastry.
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Woodside Curd & Quince Tart
Small tart filled with Woodside Goat Curd, quince and marzipan.
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Ice Cream with Tortas
The rich and creamy Gundowring Ice Cream are a great match for crunchy Spanish Tortas.
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Mini Tortas Pizza
Spanish Tortas Pizza topped with Yarra Valley Marinated Cheese, Boquerones, Rocket & Piquillo Peppers.
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Cheddar Tart
Warm Cheddar Tart with Poached Pear & Ximenez Sherry Vinegar Macerated Walnuts.
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Beetroot Jelly
Beetroot jelly made with pomegranate molasess and Solera 77 Sherry Vinager.
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Chorizo with Stuffed Piquillo Pepper
Rodriguez Pork Chorizo with Piquillo Pepper stuffed with Woodside Goat's Curd.
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Piquillo Peppers Stuffed with Goat Curd
Carretilla Piquillo Peppers stuffed with Woodside Goat Curd served with Pujado Solano Boquerones.
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Oatey Goaty Balls
Meredith Goat Curd balls coated with Duncan's Oatcake crumb.
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Sovrano Fritters
Made with Sovrano cheese, corn and Zucchini. Served with Lynwood Chilli Tomato Jam.
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