Theme: Only the good die young
Through the use of food that was picked, plucked or killed before it's maturation, Chris and I offered a menu that challenged the taster to experience the richness of life before its prime.
Menu:
Cocktail hour -
Deviled quail egg served with sliced summer truffle
Appetizer -
Veal roulade (olive tapanade, feta and prosciutto) served atop a pumpkin and sweet potato mash, accompanied by a red wine reduction.
Salad -
Baby spinach, radish, and bacon tossed with a sunflower seed dressing and topped with a poached egg
Soup-
Salan with baby corn and deep fried habanero pepper. Served with handmade roti and cucumber yogurt.
Pallet cleanser -
Ginger and fennel granita
Fish course -
Gravlax served with sliced cucumber, pickled onion, whipped creme fraiche and caviar
Meat course -
Roasted suckling pig marinated in a citrus, cumin sauce. Served with an apple cranberry chutney, brocollini and roasted baby squash.
Dessert -
Lemon poppy seed cookie, served with a scoop of frozen lemon custard, blueberry compote and candied lemon peel.
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