The Pinot Affair: Winemaker’s Dinner
October 26th, 2019

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1st Course:

Salt-Baked Beetroot
Buttermilk, Salmon Roe, Marigold

2nd Course:

Chopped Cumbrae Beef
Charred Onion, Garlic Scapes, Chestnut Mushroom

3rd Course:

Chinook Salmon
Savoy Cabbage, Celeriac, Soft Herb Puree

4th Course:

Dry-Aged Duck Breast
Black Garlic, Pine Mushroom

5th Course (VIP Only):

Cheese Course

6th Course:

Dark Chocolate Sorbet
Sweet Cream, Basil