During good food month, a select few restaurants around sydney were involved in the hats off dinners. It was one night that the chefs could try there hands at a different cuisine. We decided on catalonia.
The dinner started with salt cod fritters.
Then moved to spanish ham and melon.
Giovanni, getting into the spirit!
Third course was kingfish escabeche, with tomato bread
Then onto seared scallops on a white bean puree, white anchovie salsa
Five courses in we got to pork belly, slow confied in lard. Served with wild mushroom ragu.
Lobster Catalan style!
And finally....... Creme Catalan!
Salad of smoked duck breast, with baby cos and witlof, jerusalem artichoke dressing.
Crispy spinach, porcini and mascarpone rotolo. With sage, caper butter sauce and pecorino.
We don't usually do seafood platters, but we made this impromptu one for some overseas guests recently.
A selection of the new wedding menu desserts.
Mixed tomato salad with baby basil.
During good food month, a select few restaurants around sydney were involved in the hats off dinners. It was one night that the chefs could try there hands at a different cuisine. We decided on catalonia.
Then moved to spanish ham and melon.
Giovanni, getting into the spirit!
Third course was kingfish escabeche, with tomato bread
Then onto seared scallops on a white bean puree, white anchovie salsa
Five courses in we got to pork belly, slow confied in lard. Served with wild mushroom ragu.
Lobster Catalan style!
And finally....... Creme Catalan!