Wednesday, October 22, 2008


Signature Menu

2 textures of wagyu beef, vietnamese inspired
Pelorus, cloudy bay sparkling wine, marlborough, nz
*Pol roger NV brut, epernay, france

manjimup marron
oyster mushrooms, baby corn, spiced coconut broth
Larry cherubino ‘the yard’ Riesling 2007, mt barker, wa
*Villa maria gewürztraminer 2005, hawkes bay, nz

jamon iberico de bellota grand reserva
yellowfin tuna, beetroot, fennel, pomegranate, sherry vinaigrette
O:TU otuwhero estates sauvignon blanc 2007, marlborough, nz
* Marc bredif vouvray 2005, loire, france


crispy aromatic duck
stir fried choy sum, sweet & sour mandarin & ginger sauce
Stefano lubiana ’primevara’ pinot noir 2007, tasmania
*Wairau river ‘homeblock’ pinot noir 2006, marlborough, nz

occeli du barolo, truffle honey, ash biscuits
Rusden driftsand , grenache/shiraz 2006, barossa valley, sa
*Charles melton ‘nine popes’ shiraz 2005, barossa valley, sa

watermelon jelly, strawberries, hibiscus flower & lemon granita

passionfruit souffle, passionfruit mascarpone parfait
Gandia ‘fusta nova’ moscatel 2006, valencia, spain
* Petaluma essence 2003, botrytis semillion


Toby’s estate coffee, caramels

I am going to Star Anise next Saturday night and am planning to partake of the above menu. The tuna with pomegranate, watermelon jelly and hibiscus flower granita and ash biscuits are the dishes that I'm most looking forward to.


In particular, I find anything with pomegranate or watermelon in it irresistable. For the last two summers, since I first chanced upon the recipe, I have made Sicilian watermelon puddings fragrant with rosewater obsessively.

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