Degustation

Seasonal oyster with Vietnamese dressing and baby coriander
  Bodegas Hidalgo 'La Gitana' Manzanilla Sherry, Jerez, Spain
 
Cured Malborough salmon with prawn beignet, pink grapefruit, mandarin and fennel
  2007 Kientzler Pinot Gris, Alsace, France 
 
Seared tuna with smoked eel, beetroot jelly, wasabi cream and baby basil
  2008 Sutton Grange 'Estate' Rose, Bendigo, VIC
 
Terrine of Macleay valley rabbit with celeriac, raisins and Waldorf salad
  2009 Domaine Pichot 'Le Marigny' Molleaux, Loire Valley, France
 

Ballontine of quail with proscuitto, chestnuts, white asparagu and crispy quail's egg

  2008 Domaine Bernard Moreau Pinot Noir, Bourgogne, France
 
Pan fried dory with seared scallop, onion bhaji, cauliflower puree and mango chutney
  2007 Montirius 'Jardin Secret' Cotes du Rhone, Southern Rhone, France
 
Braised wagyu beef cheek with roasted heirloom carrots and horseradish cream
  2000 Howard Park 'Scotsdale' Shiraz, Great Southern, WA
 
Selected cheese with pear puree and toasted fruit bread
  2004 Chateau de Corneilla Muscat de Rivesaltes, Languedoc-Rousillon, France
 
GrannySmith apple jelly with vanilla syrup and apple granita
 
Banana mousse with white chocolate ice cream and peanut brittle
  Campbells's Classic 'Liquid Gold' Rutherglen Tokay, Rutherglen, Victoria
   

Ninety-nine dollars
One hundred and fifty-nine dollars with matching wines

 

Indian spiced pork belly with seared scallops, onion bhajis and mango chutney puree

© Copyright 2009 Restaurant Assiette
Powered by SiteSuite