Seasonal and Spontaneous

By Bob & Sue

David Kinch is one of the most innovative chefs of his time. We ate a special tasting menu, beginning with black olive madeleines on roasted red pepper gelee and ending with chocolate madeleines on strawberry gelee. In between were 18 bites which included two abalone courses, spot prawns cooked al a plancha with sea lettuce butter, a soft egg with French black truffles on an onion and toasted brioche soup, a perfect suckling porcelet with house boudin noir, and hay roasted duck breast with shallot jus. Desserts were equally memorable including a candy cap mushroom ice cream with sun choke chips and brown sugar fritter and a special house made vanilla bean ice cream.

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