Food Porn

New Years Eve Degustation highlights:

very goey cheese platter

smoked tuna on bread (yes Chef made the bread)

this egg was cooked for a very long tme in its shell at 65 degrees exactly, served with proscuitto and asparagus.

scallop and fish ravioli with tomoatoes from the garden

mud crab bisque - mud crabs caught by Chef locally

pork belly and enoki mushrooms

chocolate short crust pasty with homemade vanilla bean icecream and raspberry coulis with a delicious little white chocolate truffle rolled in praline. ( our friend made these) Chef made the toffee cage.

There was also a watermelon sorbet between the pork belly and the dessert. But my photo did it no justice.

 Flossy took photos too which I am sure will be way better than mine.

Yes, it was a divine experience one we are sure to do again.