RENDEZVOUS WITH CHEFS
Get up close and personal with your favourite celebrity and Michelin star chefs at these workshops and events. This is an exclusive opportunity to learn from the masters who will make their way to WGS 2014 only for this limited period.
WGS Epicurean Delight Featuring Masterchef Ian Curley and Hosting Chef Dallas Cuddy
MENU
Entrees
Pork Belly Parcels with Roasted Shallot Dressing & Apple
18
Beetroot Carpaccio with Smoked Walnuts, Soft Curd, Soft Herbs
18
Truffle Duck Liver & Smoked Eel Parfait with Pear Chutney & Brioche
26
Pea & Ham Hock Soup with Soft Poached Egg
20
Crab Cakes with Fresh & Roasted Corn
24
Steak Tartare with All Traditional Condiments
24
A Selection of All to Share
(x2) 38 (x 4) 52
Mains
The ‘EUROPEAN’ Pepper Steak:
Cape Grim Flat Iron, Bone Marrow & Mustard Crust
55
Fillet of John Dory with Indian Spices, Roasted Witlof & Citrus Confit
34
Rangers Valley Hanger Steak, Smoked Garlic Aioli, Onion Textures
48
Our Homemade Cassoulet with Ham Hock, Saffron & Beans
34
Paella of Australian Seafood with Padron Peppers & Chorizo
48
Chateaubriand with Bone Marrow, Remoulade & Bourguignon Garnish to Share
140
Desserts
Bombe Alaska
15
Chocolate Salty Caramel with Crème Fraiche Sorbet & Peanuts
15
Raspberries & Cream
15
Ricotta & Carrot Cake Trifle, Extra Virgin Olive Oil
15
A Taste of All to Share
32
Entrees
Pork Belly Parcels with Roasted Shallot Dressing & Apple
18
Beetroot Carpaccio with Smoked Walnuts, Soft Curd, Soft Herbs
18
Truffle Duck Liver & Smoked Eel Parfait with Pear Chutney & Brioche
26
Pea & Ham Hock Soup with Soft Poached Egg
20
Crab Cakes with Fresh & Roasted Corn
24
Steak Tartare with All Traditional Condiments
24
A Selection of All to Share
(x2) 38 (x 4) 52
Mains
The ‘EUROPEAN’ Pepper Steak:
Cape Grim Flat Iron, Bone Marrow & Mustard Crust
55
Fillet of John Dory with Indian Spices, Roasted Witlof & Citrus Confit
34
Rangers Valley Hanger Steak, Smoked Garlic Aioli, Onion Textures
48
Our Homemade Cassoulet with Ham Hock, Saffron & Beans
34
Paella of Australian Seafood with Padron Peppers & Chorizo
48
Chateaubriand with Bone Marrow, Remoulade & Bourguignon Garnish to Share
140
Desserts
Bombe Alaska
15
Chocolate Salty Caramel with Crème Fraiche Sorbet & Peanuts
15
Raspberries & Cream
15
Ricotta & Carrot Cake Trifle, Extra Virgin Olive Oil
15
A Taste of All to Share
32
Citibank Cardmembers receive 10% off WGS Epicurean Delights menu
Make your reservations for the Epicurean Delights through
Date:
27 March - 30 March 2014
Venue:
Hosting Chef:
Masterchef:
