GOURMET EVENING
EXAMPLE 7 COURSE TASTING MENU

Amuse Bouche
Velouté of peas, sweetbreads, truffle foam
Jansz Vintage Brut 2001, Pipers River, Tasmania
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Amuse Guele
Seared foie gras, apricot
Jansz Vintage Brut 2001, Pipers River, Tasmania
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Starter
Pressed terrine of rabbit, damson puree
Lurton Pinot Gris 2005, Mendoza, Argentina
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Intermediate
Confit monkfish, vegetable salad, sauce d epice
Trentham Pinot Noir 2004, New South Wales, Australia
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Main
Roast quail, wild mushrooms, smoked bacon
Sesti Grangiovese 2004, Montalcino, Italy
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Pre-Dessert
Rosemary and thyme, poached banana, iced coconut sponge
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Dessert
Apple, sherry, raisin
Royal Tokaji Aszú 5 Puttonyos 1999, Hungary
Coffee and home-made petit fours