This week’s three for thirty

Tuesday 17th and Wednesday 18th

1st course
Lamb Merguez
Spiced Border Springs Farm Lamb Sausage Meatballs braised in a Hearty Tomato-Red Wine sauce with Housemade Preserved Lemon Ricotta and Wood grilled Flat Bread

2nd Course
Pork Tenderloin
Slow Cooked Heritage Farms Pork Tenderloin, Red Wine Glazed Red Cabbage,
Sweet Potato-Ginger Jus, Candied Walnut Relish, Pinot Noir Reduction

3rd course
Apple Fritters
Fuji apple fritters with Espresso Chocolate Ganache
and Warm Caramel Sauce


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