Ian Curley and his team from the French Saloon return in August to show what they can do in the cooler months with a refined winter four course lunch matched to a range of current and older vintages of Curly Flat wines. Only the freshest seasonal produce will be on the plate.
Cost: $170 all inclusive
Thes lunches can sell out quickly so contact us at 03 5429 1956 or firstname.lastname@example.org for all bookings/enquiries.
Ask us about transport options.
Comte cheese gougeres
Lightly cured kingfish, gravlax dressing and chilli on light rye
Cured Ora King salmon, pickled fennel, avocado and burnt orange
That’s Amore burrata, grilled radicchio, green goddess and walnuts
Yarra Valley salmon caviar, warm potato blini
Cape Grim beef cooked in blue cheese, with onions and watercress
House green leaf and petit herb salad
Roasted new potatos, smoked garlic and Espelette
A selection of cheeses from the Spring Street Grocer Cheese Cave, fresh honeycomb and lavosh