Pig & Pinot Dinner

Sunday, Sept. 29th (5 – 8pm)

$125 pp++

featuring Australian winery Giant Steps

Amuse Course

Crispy Pork Belly Bite

Crispy pork belly – fresh micro herb salad

First Course

Pork Rillette with Truffle Toast and Pinot Noir Gelée

Pork rillette, truffle toast, Pinot Noir gelée, pickled mustard seeds

Second Course

Pork and Mushroom Consommé with Porcini Dumplings

Consommé, porcini mushrooms, pork and mushroom duxelles dumpling.

Third Course

Pinot Noir-Braised Pork Cheeks with Smoked Potato Purée

Pinot Noir braised pork cheeks, creamy smoked potato purée,

roasted baby root vegetables, Pinot Noir reduction

Fourth Course

Herb-Crusted Pork Tenderloin with Wild Berry Compote

Herb-crusted pork tenderloin, wild berry compote, parsnip purée and sautéed kale.

Dessert

Pork Fat Caramel Tart with Pinot Noir Poached Pears

Pinot Noir-poached pears, pork far caramel, smoky sea salt and mascarpone whipped cream