Our favourite thing about Spring isn’t the jacarandas or the picnics or the ability to swim at the beach again. What we look forward to most is the crop of new menus inspired by the change of season! Here’s what you should be eating and drinking this Spring.
Entree: Peking duck and vegetable spring rolls with house made chilli plum sauce
Main: Crispy skin whole baby barramundi with quinoa, rocket, pomegranate pearls, toasted pecan salad, spiced avocado puree and citrus butter sauce OR Peri Peri BBQ chicken with slaw, char-grilled corn on the cob, sweet potato fries & chermoula yoghurt sauce
Side: Quinoa, beetroot and smoked goats’ cheese salad with spinach, house-smoked almonds, fresh mint, currants, roasted garlic and herb dressing
Drink: Beer fresh from the Plough’s copper tanks
Eat: Chia Pudding with coconut and strawberry
Drink: Iced Blackstar Coffee
On arrival: Freshly shucked oysters with champagne and dill foam
Entree: Ceviche Scallops with quinoa remoulade, citrus and pickled red onion
Main: Lamb Rump with spinach, coffee crumb, grape gel, roasted eggplant and mint
Drink: A glass of Perrier Jouët Grand Brut from Eparnay, France
Entree: Braised New Orleans BBQ Prawns
Main: 1kg of fresh ocean mussels sauteed in a chilli and white wine broth, served with crusty bread
Dessert: Bananas Foster, which is banana caramelised in brown sugar, cinnamon and dark rum, served with vanilla bean ice cream and roasted pecans
Drink: The Hemingway Daiquiri, which has hints of lime and pink grapefruit
On arrival: Peking Duck Wraps w cucumber sticks, shredded shallots, pancakes and hoisin sauce
Main: Crispy Skin Quail with diced capsicum, fried onions, fresh chilli
Side dish: Salt and Pepper Tofu
Drink: Singapore Sling
