Hand Dived West Coast Scallop
Duo of Cauliflower
Saint Peray de Vienne, Vallee Du Rhône, France/100ml
Full bodied white wine with toasty oak influence. This wine is made of Marsanne (60%) and Roussanne (40%), offers savoury herbal flavours combined with a buttery roundness from its oak influence.
Sous Vide Wild Wood Pigeon
Textures of Beetroot – Candied Walnut
Lorentz Riesling Grand Cru, Alsace, France/100ml
Strong yellow-gold color and a deep and expressive nose filled with fresh and complex citrus aromas. It has a rich and fat palate, with great structure and a wonderfully dry, long finish.
Wild Mushroom & Truffle Ravioli
Trio of West Coast Seafood
Dressed Brown Crab – Ardshealach Cold Smoked Salmon – Spiced Prawn Cocktail
Verdicchio dei Castelli di Jesi, Le Marche, Italy/100ml
Dry and smooth wine with aromas of white peach, citrus and apples, accompanied by subtle bitter-almond, classic to the verdicchio grape.
Roast Loin of Highland Venison
Wild Mushroom & Truffle Boudin – Fondant Turnip – Bourguignonne Sauce
Sacred Hills Special Select Helmsman Cabernet Sauvignon, Hawkes Bay, New Zealand/100ml
Rich aromas of chocolate, cassis, dark berry, violets, roasted meats and savoury dried herb notes. The fine tannin structure builds intensity in the palate, fine and lingering finish. Very classical and elegantly powerful wine.
Lemon & Ginger Cheesecake
Rhubarb & Drambuie Bavarois
Ardtornish Poached Rhubarb – Rhubarb Sorbet
Susana Balbo Late Harvest Torrontes, San Carlos, Argentina/75ml
Pale yellow with golden hints, it reveals intense aromas of jasmine, white rose petals and notes of fresh citrus fruit. On the palate, it has enticing flavors of lychee, subtle honey touches leading to a delicate and silky finish.