Wine and Food Paring Salt Water Pool – 18 Nov 2009
Antipasti and Smoked Mozzarella
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Yerring Station Yarrabank Cuvee 2001
- Smoked buffalo mozzarella and tomato plum and cherry
- Fresh ricotta cheese with crostini, tapenade, pesto, virgin olive oil
- Bruschetta , mushroom, boconcinni, eggplant, tomato
- Zuchini involtini with goats cheese and rocket
- Arancini saffron aioli
Asian Antipasti
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Hans Lang Riesling Spatlese Hattenheimer Hassel 2005
- Thai pomelo and prawn
- Thai minced chicken lab gai
- Thai green papaya salad
- Sushi crispy prawn maki roll
- Sushi spicy tuna maki roll
- Sushi chili cream cheese and asparagus roll
Live Tandoor Kebabs
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Rockbare Barossa Babe Shiraz 2003
- Lamb seekh kebab / Pahadi chicken tikka / Mahi fish tikka
- Tandoori mushroom / Kashmiri mirch ka paneer tikka / Tandoori gobi
- Laccha onion / Lemon wedge / Green chilli
- Dahi ki chutney / Pudine ki chutney
Keema/ Halim / Shanks
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Mount Langi Ghiran Shiraz 2003
Mains : Haleem / Chicken Kheema / Vegetable Kheema
Accompaniments : Kesar Sheermal
Toppings : Brown onions / Green chilly / Almond flakes / lemon wedges / Corriander
Ravioli
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Parker Estate First Growth 2001
- Chocolate ravioli with chicken
- Strawberry ravioli with prawns and citrus
- Saffron ravioli with ricotta and spinach
- Tomato, cream cheese, garlic, pesto sauces
Dessert
- 06 Variety of Petit fours as per chef savio
- Fresh fruits – Kiwi / Musk melon / Pine apple / Grapes
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