OUR RENOWNED SEASONAL TASTING MENU IS DESIGNED TO SHARE, WITH THE OPTION OF ENJOYING A SPECIFICALLY MATCHED WINE WITH EACH DISH.
$59pp FOR FIVE COURSES OR $74pp INCLUDING MENU MATCHED WINES.
(SATURDAYS, SUNDAYS & PUBLIC HOLIDAYS: MINIMUM TWO COURSES PER PERSON)
Course 1: BEETROOT MILLE-FEUILLE WITH GOATS CHEESE
glass chips of beetroot, layered with Hindmarsh Valley
cumulus cheese, young salad leaves and salted pistachio praline.
Matched with 2009 MR. RIGGS (Vegetarian)
Course 2: PEA AND MINT SOUP
with a pancetta crumble.
Matched with 2008 MR. RIGGS VIOGNIER (Vegetarian)
Course 3: WILD MUSHROOM SALAD
with pickled black and white fungus, spiced zucchini, eggplant and a Ponzu dressing.
Matched with 2008 PENNY'S HILL CHARDONNAY (Vegetarian)
Course 4: HERVEY BAY SCALLOP RISOTTO
with baby fennel and jelly fish.
Matched with 2008 PENNY'S HILL GRENACHE
Course 5: GRILLED POUSSIN OR BRAISED OX TAIL
Grilled Poussin with a cured zucchini spaghetti and burnt carrot and olive oil emulsion. Matched with 2007 PENNY'S HILL MERLOT.
Braised Ox Tail with baby spinach and gourmet