August’s Menu
This August menu is a journey through the seasons and steeped in imagination.
Pork, celeriac, raisins, leeks, mushrooms, cauliflower all treated to be rich in umami and spiced with intrigue.
Baked, infused, charred, pressed and roasted, a diverse and harmonious series of preparations you will long remember.
Immerse yourself in the opulence of winter’s most decadent fare, reliving the culinary delights that have previously graced our tables at Peasant.
The favourite favourites. Flavours to warm the heart and soul.
Amuse
—MEAT—
Moorish Spiced Pork Skewer, Farro, Raisin and Parsley Salad, Mojo Picõn
—VEGETARIAN—
Moorish Spiced Baked Celeriac Skewer, Farro, Raisin and Parsley Salad, Mojo Picōn
Course two
Potato, Meredith Goat’s Cheese and Charred Leek Roulade, Smoked Soubise, Beetroot Chutney, Garlic Crostini
Course three
Agnolotti of Mushroom and Ricotta, Roast Pumpkin Puree, Sage Beurre Noisette, Parmesan
Course four
—MEAT—
Slow Cooked Waubra Garlic and Rosemary Lamb Shoulder, Pressed Potatoes, Charred Broccolini, Roast Carrots and Swede, Port and Rosemary Infused Jus
—VEGETARIAN—
Garlic and Rosemary Marinated Cauliflower Steak, Pressed Potatoes, Charred Broccolini, Roast Carrots and Swede, Rosemary Infused Vegetable Glaze
Course five
Crème Chiboust, Genoise Sponge, Roast Pears, Apple Gel, Pear Coulis, Granny Smith Sorbet