An indulgent menu prepared by the Executive Chef, perfectly paired with Henschke wines. Join the Corks 'N' Forks in November as they host their annual Henschke Black Tie Dinner, and celebrate the crown jewel of the evening, the 'Hill of Roses' Shiraz.
Warm Organic sour dough rolls with Pepe Saya butter
On arrival- amuse
Morton Bay bug ceviche, lemongrass aioli, passionfruit jelly and shiso
Wine - Eleanor’s Cottage Sauvignon Blanc/Semillon blend 2015
Lime infused salmon mi cruit, tonka bean emulsion, peppered hazelnut gremolata, compressed cucumber and Corella pear
Wines - Julius Riesling 2016 and Croft Chardonnay 2015
Beetroot and yoghurt sorbet with cocoa popping candy
Grain fed short rib, pickled blueberries, sage whipped potatoes, spice plum puree, cavello nero and salted black liquorice caramel glass
Wines - Tappa Pass Shiraz 2015 and Five Shilling s Shiraz/Mataro blend 2016
Tasmanian Pyengana cloth bound cheddar, candied eschallots, black pepper lavosh, dandelion leaves and spice blackberry compote
Wine - Hill of Roses Shiraz 2010
Tea coffee and chocolates
Contact the Events Team on (02) 8273 2322 or firstname.lastname@example.org to make your booking now!