PETERSONS WINES DEGUSTATION EVENING

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Chris Bolton coral trout smoked fish head brandade

w potato dauphinoise, creme fraiche, Yarra Valley caviar, coastal succulents, buttermilk, sea parsley & apple emulsion

Honey bugs glazed in spiced honey

w roasted fregola, saffron bisque & toasted pine nuts

Cod cooked over charcoal

in fragrant Goan coconut curry sauce w warrigal greens, currants & grilled paratha bread

Hibachi grilled TAS beef & shiitake mushrooms

w beef jus glaze, macadamia & horseradish cream

Vanilla bean leche flan

w sago, pandan coconut sauce & taro ice cream