And I chose the these four -
- Seared pepper crusted kingfish, crispy silverbeet and anchovy mayonnaise
- Saute of white beans with spanish morcilla, scallops and picada
- Confit duck parcel and seared breast on celeriac puree with leek, wild honey and verjuice.
- Cheese cigar with Tarago Shadows of Blue and quince
Complimentary Canape - Crumbed Pork Balls
Our first tasting plates arrive. Mr FBC's broth of poached chicken and risoni is topped with a bright yellow yolk. Mixing the yolk in with the broth produces a beautifully creamy texture.
Broth of poached chicken, risoni and free range egg finished with shaved bottarga
My first course, seared pepper crusted kingfish, silverbeet and anchovy mayonnaise was delightful. The kingfish was light and fresh and I loved the crunch of the the fried silverbeet and the salty tang of the mayonnaise.
Saute of white beans with spanish morcilla, scallops and picada
Twice cooked pork belly, red cabbage, cavolo nero and caramelised apple puree
Mr FBC's pork belly was really delicious - the meat was tender and sweet with a lovely crunchy crackling. Neither Mr FBC and I knew what cavolo nero was but we figured it was the vegetable that looked a bit like spinach? That was a pretty good guess - another 'google' search reveals that cavolo nero is an Italian black cabbage or kale.
1238 Milbrodale Road,Broke NSW 2330
ph: 6579 1317
Open for Lunch - Friday, Saturday, Sunday
Dinner - Friday and Saturday
Breakfast - SundayView Larger Map