Winter Reds – Pinot in the Dark – Menu – July 27 & 28

Winter Reds – Pinot in the Dark

(Matched with 8 vintages of single vineyard, estate grown Pinot Noir)



Organic soughdough & house made butter




‘Rascal Jack’ pork ballotine, Heirloom Carrot, fennel pollen


Broth of winter alliums, toasted barely and Herbs with “Pisaladiere”


Glazed Lenswood duck, burnt orange and turnip


Woodside goats harvest, spiced Pear and Rye


Petit four

Bitter chocolate with apple marigold caramel