Sunday, March 23, 2008

Happy Easter!

We've been doing a few weddings lately, these are our new antipasto plates: Fried zucchini flower filled with goats cheese, smoked duck breast with hazelnut dressing, chargrilled baby occy, house cured Tasmanian saltwater charr, San Daniele prosciutto, and a baked black fig filled with gorgonzola wrapped in pancetta, drizzled with truffle honey!!
Above and below. These are a bit old, photo's of Tetsuya's staff christmas party 07.

One of Giovanni's signatures. Saffron malloreddus with vongole and bottarga.
Potato gnocchi, with crispy pancetta, gorgonzola mascarpone and marjoram.
John dory,wrapped in prosciutto with pencil leeks and stuffed baby peppers.
Above and below! black and white Tagliollini,with south australian sea urchin, and qld spanner crab meat.

A special course made for Tetsuya recently.
Looks a bit like Pork fillet sushi?
Our dish for the NSW wine week. Veal backstrap, studded with garlic and rosemary, wrapped in coppa and roasted. Accompanied by a root vegetables and fregola ragu

1 comment:

timberlina said...

Hey Dan.

Great photos mate. Why didn't I check this site out earlier...?! I promise now whenever you're taking a photo at the pass I'll beat the runners away until you're done!