Spring Seasonal Feast

hughham

 

Hugh Flint and his team served up an extraordinary Seasonal Feast for 16 people. Here is the menu for the event:

 

Wheatgrass and sake aperitif

 

Asparagus, farmhouse prosciutto and cured duck egg

Quail egg, Berkshire pork neck and wasabi

Globe artichoke, sage butter and roast hazelnut

 

Wallaby back strap tartare, samphire, macadamia cheese, and game chips

Fire-pit leek, wallaby glaze and toasted rye crumb

Wallaby tail and smoked oyster parcel

 

Brown rice, spelt & polenta bread with raw Guernsey butter

 

Flathead consommé, maw, scallops, and shitake mushrooms

 

Broad beans, stinging nettles, goat’s cheese and polenta

 

Overnight slow-roasted Berkshire pork shoulder, liver faggots, lots-of-crackle,

Cascade lager gravy, pink eyes and Lebanese cress

 

Billy tea and wattleseed biscuits

 

Meyer lemon tart, maple glazed rhubarb, anise hyssop gelato

 

springfeast2016music

Nicholas Bostock and Grave Ovens provided a wonderful recital for the evening’s entertainment.

It was a wonderful night of music, lively discussion and amazing food!

 

 

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