weekend that allowed the chef’s to revere our Anzacs while displaying some creativity and skill.
The private function began with beverages and rabbit pie. The pastry was made with beef lard vs excess butter, like they did back in the day. Crumbly, and tasty, these little guys were devoured quickly.
On the tables we provided hardtack - presented as more of a talking point rather than to be tasted (due to the omission of tea for dunking!). But, our guests managed to munch on quite a few of them!
The next course is where the presentation creativity flourished. Head chef and owner Greg Spain hunted down a purchase of empty tin cans with a peelable lid. His assistant created aesthetically pleasing labels to announce the Bully Beef.
The main dish of lamb two ways - charcoal encrusted sous vide lamb backstrap as well as slow cooked lamb shoulder, the chef’s version of a Sunday Roast, complemented with pumpkin puree and charred eschallots, and triple cooked in roasted potatoes.
The dessert...THE DESSERT!
An alluring Anzac Treat, and what a treat it was! The room fell silent as they peeled into the white chocolate hard drizzle shell that encased the oat and white chocolate mousse, shortbread, homemade golden syrup ice cream, and a crunch of toasted oat, with a sprinkle of beautiful edible flowers! Kind of wish we had an extra one left over…
The evening was commended, and we felt the tribute was fitting - with a balanced amount of flare of Fine Spun style!