|Eleonore's Restaurant Dining Room|
While it's open everyday for dinner, it only opens for lunch on the weekends and both the a la carte and degustion menus are on offer. Once we heard this, it's obvious we'd go the degustation option.
The meal began with two appetisers, presented on a lovely black slate plate
|Holy Goat Cheese Fritters on Grape Jam|
|Crumbed Anchovy stuffed Olives|
Next up, came the Amuse
|Amuse - "Cheesecake" - Orange Mousse on Coffee Soil|
Drink: 2005 Yarrabank Cuvee
Organic radishes, artichoke, truffle jelly spaghetti, potato coulant, nasturtium coulis, parmesan mousse
Drink: 2008 Yeringberg Chardonnay
|Steamed Southern Rock Lobster|
Shaved Baby Abalone, Japanese Custard, Roasted Lobster Consomme, Curry emulsion
Drink: 2010 Bay of Fires Pinot Gris
|Char-grilled Baby Snapper|
Nori Vinaigrette, Spanner crab maki roll, daikon spaghetti, avocado puree
Drink: 2008 Dominique Portet Sauvignon Blanc
|Confit of Suckling Pig|
Roasted Jerusalem Artichoke, apple puree, red claw yabby, fennel pollen, elderberry glaze
Drink: 2008 Coldstream Hills Pinot Noir
Such a lovely dish it deserves two views.
The crackling was quite incredible - more like the toffee coating on an excellent brulee, easily sliced without shattering. As suckling pig is used the skin is thin and there isn't that much fat.
|Roasted Grimaud Duck Breast|
smoked banana puree, cavolo nero, Foie gras parcel, pumpkin pie, baby fig, Pedro Ximenez glaze
Drink: 2007 Les Petit Vignettes Pinot Noir
The square of pumpkin pie sits at the front of the plate, behind it the lovely and pink duck breast. Propped up by shredded cavolo nero it disects the Pedro glaze. Behind it is the foie gras parcel, which probably had a bit too much pastry wrapped around it. This isn't the first time we've seen smoked banana puree on the menu here, last time it was teamed with pork and here it works quite nicely with the duck.
Fig Leaf Pannacotta with Honey Jelly, Persian Fairyfloss, Caramelised Pistachio crumbs
Yoghurt Sorbet, Apricot anglaise, toasted oats and muesli in truffle honey, apple poached in calvados
Drink: 2007 De Bortoli Noble One
The final sweet note comes with coffee:
We came here to spoil ourselves and we certainly achieved that - a beautiful room with fabulous food and wine to match - a perfect place where you can relax and unwind.