4 point herb crusted lamb rack, served w soft polenta and Leffe Brune lamb jus...
By desiccating parsley and mint we crusted the scored lamb rack for texture. The soft polenta acts as a vessel to slurp up the thick and malty lamb jus, which is made from the reduction of lamb stock and Leffe Brune (Belgian Dark Ale). This is a very rich winter dish that is sure to fill.
Cripsy skin snapper fillet with confit potatoes and Flying Dog Horn Dog Barleywine beurre blanc...
The sweetness of the snapper flesh is strongly contrasted by the savoury tones of the confit potatoes that have been cooked in duck fat. Spiked with the Flying Dog Horn Dog Barleywine the beurre blanc gives the dish some citrus to deliver a well balanced and rich dish that will assault your tastebuds from bite to bite.
Aubergine stuffed with Mediterranean style burghul and served with pomegranate molasses and Moo Brew Imperial Stout glaze...
Steamed with hot vegetable stock then mixed with generous amounts of spices, fruits and nuts, our burghul stuffing mix takes on the flavours of the Middle East. The sweetness of the pomegranate molasses is cut with the smokiness of the Moo Brew Imperial Stout to be used as a compliment for the entire dish in hte form of a glaze.
Mountain Goat Surefoot Stout and tomato pork ragu w saffron rice pilaf and fresh herbs...
Cut into one inch chunks, the pork neck is fried with copious amounts of onions and garlic, then deglazed with lots of Moutnain Goat Surefoot Stout to create a thick, rich sauce. All this is then cooked for four hours in tomatoes until the pork is soft. Served with airy saffron rice pilaf, this is definitely a complete dish.
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