Liz & Richards Degustation

This was our 50th birthday prezzie to Liz done at her house in June 2018. Kieran and Dorje were there too.

Amuse-bouche (Veggie garden with tapenade soil, beetroot and feta dip and pesto)

(Daiquiri’s)

Chicken Liver Parfait served with Cranberry Relish and Pickled Red Onion

(Rosé)

Pea and Mint Soup Served with Parmesan Crisp

(Chardonnay)

Pork En Croûte Served with Chardonnay Reduction and Caramelised Pear

(Milton’s Viognier)

Venison Tenderloin and Three Root Mash served with Port and Green Peppercorn Jus

(Pick and Shovel Pinot Noir)

Lemon Meringue

(Dessert Wine)

Barrys Bay Cheese Board

(Port)

We took the cheese back home with us - we were too full!