Sunday, April 3, 2011

April is a wonderful month for us. Our autumn menu is introduced, Easter fare trickles in ready for easter weekend and many of our events start to take place. Here's some of the intense hearty flavours that Derek and his crew in the kitchen have been putting together for us.






Chevre goats cheese and fresh herb Charlotte served with a rocket
and walnut salad and red vine infused chutney



NOM NOM NOM...also has a drizzle of white clover honey!

Grilled red wine sausages in a tomato and berlotti
bean cassoulet.  Food for the soul!
.

Served with autumn vegetables and a parmesan crisp.

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