3 WEEDS – BYZANTIUM AND BEYOND
November 19, 2015 @ 6:30 pm - 10:00 pm
AUD95.00
3 WEEDS DINNER – BYZANTIUM AND BEYOND WITH FLAVOURS OF THE LEVANT
Join acclaimed 3 Weeds chef Nathan Jackson
and
Ian ‘Herbie’ Hemphill
for a special degustation dinner inspired by the spices of The Levant.
While diners enjoy Nathan’s special menu, Herbie will demystify and enlighten us about the herbs and spices that are characteristic to this ever emerging cuisine in Australia
FOR THE TABLE
CRISP PITA AND FRESH VEGETABLE CRUDITE,
CARROT, ORANGE AND ZA’ATAR HUMMUS, CORIANDER AND ONION WHIP
TO START
SEARED CANADIAN SCALLOPS, HAZELNUT DUKKAH, SWEET ONIONS
SECOND
SLOW COOKED SUMAC OCTOPUS SALAD, POMEGRANATE AND OREGANO
TO SHARE
ROSE, SAFFRON AND CARDAMOM SPICED LAMB SHOULDER,
SPICED CAULIFLOWER AND CARDAMOM HOLLANDAISE,
SWISS CHARD AND BULGAR PILAF WITH FENNEL AND ZA’ATAR,
HILBEH
PRESERVED LEMON YOGHURT
FOR THE PALATE
LEMON BALM AND MASCAPONE SORBET
SWEET
VALRHONA AND MASTIC MOUSSE, PISTACHIO CRUMBLE, ORANGE BLOSSOM ICE CREAM