|Crab Remoulade, holy goat piccolo croquette; Sweetbread nuggets, sardine fossils|
As we wait for our dining companions we are treating to the first offerings, served with a glass of 2005 Yarrabank sparkling. Ryan has made the sweetbread nuggets (shown in the bowl) and the sardine fossils (in the martini glass) while Mathew offers the Crab Remoulade topped with salmon caviar (served on the stick) and the holy goat croquettes.
The rest of the meal will see the chefs serving alternate dishes starting with Ryan
|Smoked Salmon, Oyster, Cucumber, Passionfruit|
|Ashed Goat Cheese and Beetroot|
|Calamari Risotto, Sugar Snap pea emulsion|
|Foie Gras, figs, grapes, yoghurt|
|French Onion Soup|
|Sher Wagyu Wellington, sauteed snails, perigord jus|
|Granny Smith Apple|
|Tarte Fin of Caramel Poached Pear, Walnut crumble, Roquefort ice cream|
|Carrot and Licorice|
Favourite dishes of the night - risotto, foie gras and wagyu but we'd happily try everything again!
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