POV: when you ask the head chef what their favourite dish is 🍝
Point of View: when you ask the head chef what their favourite dish of the week is…
“My personal choice of dish would be the tartlets and ragù.”
- Tortino con capesante -
“The finest scallops are sourced from the Abrolhos Islands in Western Australia, possessing a delectable buttery texture complemented by the crunch of green peas. The dish achieves a harmonious balance of acidity from the black garlic and balsamic gel. It is best savoured with your hands rather than a knife and fork.”
Mini tartlets filled with green peas, scallops, cauliflower, black garlic gel
- Cavatelli con ragù di maiale -
“Our handmade cavatelli is akin to a marshmallow that melts in your mouth with each bite. The sweetness of fennel, the umami richness of Parmigiano-Reggiano, the mild peppery essence of olive oil and the zing of cracked pepper create a symphony of flavours. I cannot definitively describe the essence of heaven, but I can confidently assert that it closely resembles the delectable experience of this dish.”
Goulburn Valley pork sausage slow-cooked with carrot, garlic, oregano, Florence fennel, pinot grigio, sugo and Parmigiano Reggiano