Spring Seasonal Feast

 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 eggQuail egg, Berkshire pork neck and wasabiGlobe artichoke, sage butter and roast hazelnut Wallaby back strap tartare, samphire, macadamia cheese, and game chipsFire-pit leek, wallaby glaze and toasted rye crumbWallaby 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

 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!