New head chef Simon Mackay served up a remarkable canter through gourmet heaven on Melbourne Cup Day. The pub and resaurant were packed but the team, under the extremely capable and very festive (and decorative) Lisa, were all smiles and no stress (as usual).
The end result, helped by the numerous individuals around the room lucky enough to pick, and back, the trifecta, (and the many bottles of bubbles, pinot grigio, and shiraz) was one of the best Cup Days we've had yet as an office.
 |
| dainty little pea veloute with scampi tail to whet the appetite |
 |
| mosaic of corn fed chicken and foie gras with asparagus and quince salad -important to check yourself here to ensure room for the courses ahead |
 |
| my favourite - confit ocean trout, avruga caviar, creme fraiche, pink grapefruit and pickled cucumber |
 |
| unctuous warming hug of pork belly and king crab salad |
 |
| luckily Argentina had groomed me well - just enough space left to savour the Wagyu sirloin, jerusalem artichoke fondant and truffled cauliflower cheese. Skip the desserts and straight to the Holy Goat "La Luna" ...just need a nanna nap now...or another bottle of the Willowbridge.... |
No comments:
Post a Comment