Solo Date Night~
Wine & dine w Chef Greg & wines from Soul Growers of Barossa Valley.
~ Colorado lamb duo; fava bean ‘hummus,’ za’atar, amalfi lemon.
This dish was amazingly executed! The lamb shank was braised for 3 days, which explains why it stole the show w its flavourful melt-in-your-mouth fats.
It was their first time serving this as a duo w their usual smoked lamb sausage & it deserves a spot in the menu!
~ Salmon wafer roll
~ Eggplant tart
A nice contrast between flavours - salty vs sweet & textures - crunchy wafer vs spongey madeleine. Finished off w the eggplant w gave a satisfying nutty spicy crumb within.
~ Hamachi crudo; Yuzu, beetroot, grapefruit, trout roe.
Generous slabs of hamachi served w a light citrus dressing.
~ Porcini agnolotti; confit tomato, thyme.
The highlight that won every hearts at the dinner! Went back specifically for a crave fix & it was way better w truffles!
~ Liberty farm duck breast; cherry compote, fennel, toasted Farro, wine reduction.
Spotted a morel hidden within & my heart skipped a beat~ Crispy skin, tender breast.
~ Chocolate brownie; raspberry sorbet, pecan nougatine.
Thanks for a lovely evening as always, @gregabess