Spring is the time for rebirth and new growth.
Our food choices start to get lighter again and flavours become a little cleaner. Plants start their growth and we once again think about meals of almost nothing but asparagus.
Spring Menu Options
Asparagus tips with scrambled egg, crispy pancetta, olive oil toast
Beet cured Spring Salmon, red onion rings, pea shoots
Salad of butter lettuce, radish, blue cheese, hazelnuts and buttermilk dressing
Garam Masala marinated lamb chops, roasted garlic mash, mustard greens, red wine jus
Smoked chilie rubbed pork loin, white bean ragout, parsley & lemon salad with cold pressed canola oil
Slow cooked Spring salmon, sunchokes, asparagus, morels, tarragon vinaigrette
Rhubarb crumble with caramel and cinnamon cream
Lemon pound cake with ricotta and black peppercorn syrup
Coconut rice pudding with a roast pineapple, lemongrass & dark rum compote