Take a European holiday from your table in this decadent six-course degustation. Head chef Dane Racic will recreate classic dishes from culinary capitals while also featuring the best South Australian produce.
Each course is a love letter to its city of origin, with local ingredients bringing new life to these timeless classics. English fish and chips, German confit pork, Spanish gazpacho and Belgian truffles are among highlights of this lavish journey.
INCLUSIONS –
- Food: Six-course dinner
- First course – London, England: Carpaccio of Coorong flathead with preserved lemon and gaufrette chips
- Second course – Rome, Italy: House-made oversized ravioli, poached in a rich vegetable stock filled with St Vincent Gulf green prawns and finished in a creamy bergamot and dill sauce
- Third course – Baden, Germany: Spaetzle pan-seared in nut-brown butter, served with Eyre Peninsula confit Berkshire pork and Adelaide Hills candied apple
- Fourth course – Andalusia, Spain: Gazpacho with Port MacDonnell lobster medallions poached in butter and served with shaved crusty sourdough
- Fifth course – Paris, France: Poached meringue in an island of vanilla bean anglaise sauce, served with tuile wafer
- Sixth course – Brussels, Belgium: A trio of chocolate truffles featuring white, dark and milk varieties
- Beverages: Paired wines
MORE INFORMATION –
- Wheelchair accessible
- Age 18+ event
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