Arancini – Risotto ball with pumpkin and blue cheese served with snow pea tendrils, tomato passata, Grana Padano and oven baked prosciutto
Maiale – Slow cooked Murray Valley pork belly served with a pan seared Japanese scallop, green apple compote, walnut soil and sherry vinaigrette
Bistecca – 350g Chargrilled Grasslands yearling rib eye steak served with café de Paris butter, chargrilled Sterilgarda mascarpone polenta and grilled asparagus
I want to talk more about the polenta. I often find polenta boring and bland but this was one delicious polenta with great flavour. That was the consensus at the table. Give us more polenta, give us a whole plate of that stuff!