CHEF
Rob
your menu
Canapes:
Fruity-light & Crisp sparkling wine - like Arras from Tasmania or a Champagne
Duck fat potato, beef tartare, caviar
Parmesan choux buns, parmesan custard VEG
Full Course Meal:
Raw scallop, citrus, white balsamic DF
A barrel aged white, either a Chardonnay or Riesling will do very nice here, slightly sweet and tangy.
Heirloom tomato, stracciatella, basil VEG
A sav blanc, quite delicate, light, citrusy.
Roasted kingfish, confit leeks, seaweed butter sauce
Rose or a Pinot Noir with earth and fruity notes. A Pinot Rose will be perfect
Beef fillet, charred onions, smoked potato
Earthy, berries, barrel notes of aged Shiraz, 2016-2018 vintage from Barossa or McLaren
Poached pears, toasted milk, white chocolate ice cream VEG
A dessert wine like port, or simply jump directly on a cognac or a whisky
** V - vegetarian, VEG - vegan, GF - gluten free, DF - dairy free