Our cuisine is European Modern. A typical menu might include dishes such as ravioli of poached egg yolk on pan-fried veal sweetbreads with summer truffle and Madeira jus, or breast of squab pigeon and truffle polenta, walnuts with balsamic dressing and celery hearts.
To follow, you could choose fillet of red mullet with a Mediterranean vegetable tartlet, pan-fried squid and saffron dressing; rolled rack of new season lamb with braised shoulder, lovage potato and wild mushrooms; local rabbit, or poached line-caught turbot and fresh tagliatelle, fish velouté with lavender and Oscetra caviar.
Our desserts are also a delight. You might find it impossible to choose between: liquorice soufflé coated in orange powder, clementine sorbet; classical vanilla crème brûlée with red fruit compote and brandy snaps; orange chocolate coulant, dark chocolate tart, wattle seed ice cream and hazelnut crackling or nougatine bowl of marinated raspberries, poached meringue and lime sorbet. Don’t say we didn’t warn you!
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