Braised Maclay valley rabbit, with fresh mirto leaves
Wedding canapes
Our signature dish! Suckling pig
Voytek, hard at work!
Some of our chefs, Shige (near) and Mitch (far)
The final product!
Blue swimmer crab ravioli's for a wedding!
Pane e casu, sardinian crisp bread and pecorino cheese
Milk chocolate semifreddo, with chocolate sorbet and pistachio tuille
Rigatoni,with pork and porcini ragu
Stuffed and roasted quail with glazed figs
Vine ripened tomatoes, buffalo mozzarella and black forest ham
Shige making fresh gnocchi
Pescatore! (below) Crispy skinned blue eye (above)
Braised Maclay valley rabbit, with fresh mirto leaves
Wedding canapes
Our signature dish! Suckling pig
Voytek, hard at work!
Some of our chefs, Shige (near) and Mitch (far)
The final product!
Blue swimmer crab ravioli's for a wedding!
Pane e casu, sardinian crisp bread and pecorino cheese
Milk chocolate semifreddo, with chocolate sorbet and pistachio tuille
Rigatoni,with pork and porcini ragu
Stuffed and roasted quail with glazed figs
Vine ripened tomatoes, buffalo mozzarella and black forest ham
Shige making fresh gnocchi
Pescatore! (below) Crispy skinned blue eye (above)
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