Slow Menu 2005
Slow Food Themed Dinner September 2005
Produce mainly sourced from Fernleigh Farm, Bullarto
Captain’s Creek organic wines available by the bottle or glass
Sexy, sexy potatoes
Individual Bullarto Pink potato and oregano frittata with Macedon Grove Olive tapenade
Sage infused Valor potato gnocchi in a vegetable veloute with a ragout of forest mushrooms
Kipfler and Nicola potato wafers, a carpaccio of Daylesford prime beef, roasted capsicum and wild Wombat Creek greens inside a squirt of reduced balsamic dressing.
A creamy risotto from Italy’s finest Caranoli rice holding spiced Pink Fir potato wedges, local sausages, roast red onions, lemons and a dash of Captain’s Creek verjuice.
Winlock earth apple cakes with warmed organic blue berries, lemon myrtle yoghurt and toasted almond slivers