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JOURNEY THROUGH THE MEDITERRANEA with WINES OF AUSRALASIA
Celebrating the recipes of Mediterranean culture a-la- Olive
VEGETARIAN
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NIBBLES
Millet Farinata cracker with charred pepper fondue, herb pesto
Fromage selection with homemade confitures, cheese thins
Ward Valley Sauvignon Blanc2018) (New Zealand)
SPAIN Corn & Carandas plum
Gazpachuelo of corn and buttermilk, with 100% corn cracker with carandas plum ceviche,
Served with chipotle corn butter, and corn brioche
Ward Valley Sauvignon Blanc2018) (New Zealand)
MORROCO Beets & Jamun
Burgundy poached beetroot, jamun chutney, goat curd lebneh,
Served with Moroccan spiced grilled yogurt shanklish, and candied hazelnut duqqa.
Ward Valley Pinot Noir 2016 (New Zealand)
ITALY Amaranth & Colacasia
Bishop’s hat shaped pasta stuffed with ricotta cooked in a herb emulsion,
Served with port soaked raisins, glazed colacasia, amaranth leaves, and colacasia crunch
Phoenix Shiraz 2017 (Australia)
FRANCE Pumpkin & Citrus
Charred pumpkin steak glazed with nigella honey, citrus piccalilli,
Served with barley cooked in citrus Parmesan cream, and pumpkin seed cracker
Phoenix Cabernet Sauvignon 2017 (Australia)
DESSERT
10 shades of wine from the belt of Méditerranée
Inspired by the belt of Mediterranean sea,
our version of Ganache with Indian origin 72% dark chocolate.
served with 10 different preparation of
“Wine X All things good with cacao”
NON VEGETARIAN
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NIBBLES
Shrimp and millet chips with dried prawn allioli, and garlic spice
Charcuterie selection with olive escabeche, sour dough toast
Ward Valley Sauvignon Blanc2018) (New Zealand)
SPAIN Crab & Corn
Gazpachuelo of crab and corn, with 100% corn cracker with chili crab ceviche,
Served with chipotle corn butter, and corn brioche
Ward Valley Sauvignon Blanc2018) (New Zealand)
MOROCCO Duck & Beets
Burgundy poached beetroot, jamun chutney, goat curd lebneh,
Served with pulled duck leg koobideh, candied hazelnut duqqa
Ward Valley Pinot Noir 2016 (New Zealand)
ITALY Tiger Prawn and Pumpkin
Hand-rolled ravioli stuffed with prawn mousse, poached in a bisque, and
Served with almond shrimp salsa, spiced pumpkin, amaranth leaves, and bisque cracker
Phoenix Shiraz 2017 (Australia)
FRANCE Pork Belly & Cherry
Umami caramel-glazed slow-braised Belgian pork belly, cherry mustard piccalilli,
Served with potato mash, and crispy pork skin
Or
FRANCE A la meunière
Halibut cooked classic French style in clarified caper butter, served with roasted garlic butter milk veloute,
plantain dauphinoise, fish skin crunch
Phoenix Cabernet Sauvignon 2017 (Australia)
DESSERT
10 shades of wine from the belt of Méditerranée
Inspired by the belt of Mediterranean sea,
our version of Ganache with Indian origin 72% dark chocolate.
served with 10 different preparation of
“Wine X All things good with cacao”
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