Our resident Dutch Chef, Rob Kabboord, has taken over the scone-making this week, with these cinnamon, cardamom and spice creations inspired by the traditional Speculaas biscuit. Filled with almond and cranberries, they come in packs of six with a salted caramel sauce and cream.
Our Callebaut dark chocolate scones will also be on the menu for one more week before we do another scone switch!
$28 for six scones, salted caramel and cream
Wine Packs
Wander over to the wine section of our gift shop and you will find four new wine packs curated by our sommelier. The Iso Pack is a fun starter, covering all bases (sparkling, white and red). The Elegant Pack includes light, cool climate reds and the Autumn Pack, reds of the rich and bold variety. Finally, there is the Wine Connoisseur pack which covers the full spectrum of wines, from sparkling to a semillon to finish.
$88 – $218
New Takeaway Menus: Lekker & Sunda
Lekker
Lekker’s food is all about comfort, this time with a slow-cooked Cape Grim beef cheek with potato puree, a fancy salad of lentil, beetroot and feta, and garlic and rosemary focaccia to mop the sauces up. Simply heat in a pot of boiling water and your gourmet night in is sorted. The optional matched wine (a Ruggabellus ‘Archaeus’ Syrah blend) comes highly recommended.
$50 for dinner for two, add wine for $52
Good things don’t always stay around, and despite two weeks of a very popular staff meal menu, Chef Khanh is ready to move on to something else. This time, he’s tapping into his Vietnamese heritage, with dishes he grew up eating at the family table. Highlights include a charcoal grilled pork meat ball with rice vermicelli, caramelised pork with black pepper and quail egg, Hanoi-style marinated turmeric fish, and a Hoi An style poached chicken with chicken fat rice. Add a sweet corn, tapioca and sago pudding to finish.
$22 for family meals, $10 for dessert
Condiments start from $9
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