Pitch perfect lunch @lvn_restaurant overlooking the Bird in Hand winery . Have previously enjoyed chef Jake Davey ‘s food at Est many years ago , and he continues to excel at precise and well crafted dishes .
BLUE FIN TUNA CHUTORO, GERALDTON WAX, RADISH - a bright start , that familiar delicious dance between acidity and Unami .
DUTCH... More
Pitch perfect lunch @lvn_restaurant overlooking the Bird in Hand winery . Have previously enjoyed chef Jake Davey ‘s food at Est many years ago , and he continues to excel at precise and well crafted dishes .
BLUE FIN TUNA CHUTORO, GERALDTON WAX, RADISH - a bright start , that familiar delicious dance between acidity and Unami .
DUTCH CREAM POTATO, BONE MARROW, CAVIAR-
This a great dish , smooth and salty , depth of flavour from the bone marrow ,
NANNYGAI, PANCETTA, ARTICHOKE, SMOKED MUSSEL- well cooked fish with mussel sauce is also a sure fire combo
QUAIL, MAITAKE, BROAD BEAN GREEN
This was a very plumb quail breast , again perfectly cooked and stuffed with a thin layer of chicken mousse
VENISON, SWEET POTATO, CHESTNUT, QUINCE
Nice winter game dish , with sweetness from the potato and quince .
TOASTED VANILLA & KOMBU ICE CREAM, RED LOVE APPLE- Apple granita sprinkled above excellent ice cream
BANANA MISO ICE CREAM, DAVIDSON’S PLUM, BAY LEAF Less
