Avondale chefs table: Friday 5th October

 

on arrival: blanc de noir mcc

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blanc de noir mcc

onion blooms with salmon caviar, Jerusalem artichoke mousse, yuzu & truffle

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anima chenin blanc 2015

seared scallops, fermented pineapple, lime & palm sugar, cinnamon oil

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cyclus 2014

yellowfin tuna crudo, mild harissa, wild tender leaves, hot coconut oil

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camissa 2017

flame seared peri-peri swordfish, cauliflower brandade, almond aioli

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syrah 2009 and luna 2012

lamb “welly” with porcini duxelle, charred endives, port jus

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armila mcc 2011

lime posset, brioche biscuit, bergamot tea sorbet

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