Food file - New Winter Menu 15 June May 25 2016

Each season Executive Chef Ben Day releases a new menu that showcases seasonal local produce. His dishes let the star ingredients shine through, often deconstructing recipes and reinventing them to present the freshest and most intense flavours.

We can’t wait to try the entreé of Blue Ridge Marron, marron dashi, fermented celeriac, foraged mushrooms, mains of Market fresh fish, Geographe Bay squid, butternut, seaweed butter and bottarga, or slow cooked beef cheek, 16 hour braised cabbage, Jerusalem artichoke, star anise and dessert of burnt lemon thyme custard, slow cooked quince, cultured cream, oat crumble. The dishes pair beautifully with Aravina Estate wines. 

Can't. Wait.

 

HOME

Ben is a keen forager and many foraged ingredients will feature through his menus, along with food from the Estate’s established kitchen garden. New garden plantings include turnips, parsnips, carrots, celeriac, radishes more chard and lettuces. Also lemon thyme, lemon verbena and lemon balm which will feature on a few of the winter menu dishes.

Fresh and sustainable

 

AWAY

In August Ben will test his skills at The Clove Club, a Michelin starred East London restaurant acclaimed for its modern British cuisine and famous charcuterie section. He hopes to bring back more ideas on flavor pairing and texture contrast as well as new plating techniques and ingredients. Sous Chef Tom Spencer will take the reins during Ben’s fortnight away.

 

 

NEARBY

On 8th September, Executive Chef Ben Day and Aravina Estate will present a six-course dinner as part of the Artezén Café’s Winter Series. If you live in the region, or are planning a trip down south, don’t miss this opportunity to taste Ben’s outstanding menu, accompanied by a selection of premium Aravina Estate wines.

Artezén Winter Series 2016

Six-course dinner by Ben Day, Aravina Estate Executive Chef
Matched premium Aravina Estate wines

  • Thursday, 8th September
    7.00pm
  • Artezén, 234 Naturaliste Terrace, Dunsborough
    Cost $110 per head

Bookings can be made via Artezén t (08) 9756 8145 info@artezen.com.au