Winter Menu Sneak Peek
The Winter menu is now just weeks away. Like Autumn, Winter is an amazing time of year in the South West for produce.
The Manjimup truffle season opens on the first day of Winter making it the perfect time to showcase this special and much-loved ingredient in the upcoming menu.
Wagin corn fed chicken will also be hitting the menu next season. This supreme quality chicken is the best WA has to offer and will be a perfect match for estate-grown Jerusalem artichokes that are in abundance in our kitchen garden at the moment.
As the weather starts to worsen for fishing, we will start to see more fish sourced from our state’s North. Gold band snapper will feature quite heavily which is caught off the coast of Geraldton.
The kitchen team are producing some amazing “in-house” charcuterie and will be designing a board on the Winter menu as the perfect sharing option to enjoy with wine. Items like Duck terrine, Liver mousse, hot smoked duck ham, coppa and dry cured pork sausages are things we have made already. We have also made our own mustard and lots of ferments and pickles to serve alongside!
True to form Executive Chef Ben Day will feature native ingredients prominently throughout the winter offerings. Wattleseed, lilly pilly and macadamia to name a few and the team look forward to foraging wild onions and hedgehog mushrooms.
Estate grown apples from Aravina’s blossoming orchard will hit the dessert menu with a possible crowd pleasing salted caramel doughnut in the mix.
The “signature” dessert for Winter will be a play on the iconic and timeless Snickers. A glazed chocolate mousse dome filled with chocolate and coffee sponge, peanut caramel and a caramelised puff pastry biscuit. Simply served along side crème fraiche. Delicious!