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Winter Feasting Experience

Winter Feasting Experience

Well known for hearty and bold flavours Matt Kemp’s signature winter dishes will be memorable and best shared. Discover chef’s interpretation of some classic winter dishes that are best shared with friends, family or loved ones….

 

Beginning on the 2nd July – each week will be a different menu that reflects the season and the region. Dishes include  Lancashire Hot Pot, Coq au Vin, Duck Cassoulet and Bouillabaisse. You must book two days prior as these dishes are hand crafted and take up to 48 hours to slow roast.

$40 per person

Week 1 July 2nd-8th

Lancashire Hot Pot

Celebrating all things warm and hearty this winter, this dish is slow cooked to create a true classic. Served with braised red cabbage and cooked with apples, calvados and delicious accompaniments.

Week 2 July 9th - 15th

Coq au Vin

Braised in a rich red win jus, the dish includes beautiful Portobello mushrooms, shallots, lardons and local bacon. On the side – the richest Paris mash known this side of Burgundy.

Week 3 July 16th - 22nd

Duck Cassoulet

Our contemporary version of this classic dish from the South of France will include beautiful Grimuad duck confit, house made Toulouse sausages, confit of smoked Bangalow Pork belly and braised shank of lamb. Cooked and served in casserole pots scented with thyme and bay leaf and topped with a vibrant herb crumb to seal in the goodness. Sides include a serving of green beans dressed with a walnut vinaigrette and a simple green salad.

Week 4 July 23rd - 29th July

Bouillabaisse

Fragrant shellfish broth scented with saffron, tomato and aniseed. This classic dish includes local caught prawns, Balmain bugs, spanner crabs, pippies, poached snapper, mussels and Hervey Bay scallops. Served with baby kipfler potatoes, locally sourced greens and a classic ‘sauce rouille’ and of course crusty freshly baked garlic bread.

Bookings are essential and must be made at least two days prior, sorry no walk ins.

 

Call 02 6639 2111 to book now!

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