Savour Tasmania Dinner with Michelin Stars Shane Osbourne & Marcus Eaves
We thank everyone who helped make our Savour Tasmania experience such a delight.
Regards,
The
Marque IV Team
Shane Osborn and Marcus Eaves
Pied á Terre and L'Autre Pied, London
at Marque lV
Wine match - Leigh Frohmader
Friday 29 May 2009
Upon Arrival
Lark Distillery Pepperberry Gin mini Martini
Lark Distillery Pepperberry Gin mini Cosmopolitan
James Boag's Premium Larger
Pepper Seared Blue Fin Tuna with chive crushed potatoes, dried black olives, shallot and cabernet sauvignon vinegar
2006 Goaty Hill Riesling, Tamar Valley
Roasted Breast of Quail confit leg with beetroot and port puree, shimeji mushrooms, smoked bacon fondue
2007 Clemens Hill Pinot Noir, Cambridge
Ocean Trout with cauliflower and wasabi, glazed baby turnips
2007 Roslyn Estate Sauvignon Blanc, Cambridge
Saddle of Rabbit with creamed broccoli, puy lentils, hazelnut and thyme jus
1998 Domaine A Cabernet Sauvignon, Campania
Walnut Veloute passion fruit foam, Anzac biscuits and pedro ximenez jelly
2002 Bay of Fires Arras Sparkling, Pipers River
Pear and Star Anise Mousse, Chocolate Sorbet
2007 Frogmore Creek Iced Riesling, Cambridge
Tea / Coffee
Truffle D'Anvers
Savour Tasmania dinners profile premium Tasmanian food and beverages that have been sourced from around the State.