ROMANTIC VALENTINE'S DAY DINNER
This Valentines Day, treat your loved one to a decadent four course menu prepared by Head Chef Anthony Naylor. 

Menu 
  
Amuse Bouche
Chilled Sydney rock oyster, cucumber ice, finger lime GF,DF
*Jansz Premium Cuvee NV, Tasmania

Entree
Compressed watermelon, olive, mozzarella, tomato, basil crunch V
*McWilliams Appellation Chardonnay 2015, Tumbarumba, NSW
Or
Pan seared scallops, pancetta, peas, radish, baby fennel GF
*Mountadam Riesling 2015, Eden Valley, SA
Or
Wagyu beef tartare, kombu, wasabi mayo, quail egg, cumin crisp
* Ferngrove Shiraz 2014, Frankland River, WA

Mains
Roasted ocean trout, blue mussels, spinach, saffron cream,zucchini  GF
*Brokenwood 8 Rows Sauvignon Blanc Semillon 2014, Hunter Valley, NSW
Or
Flinders Island rump of lamb, smoked aubergine, onion marmalade, asparagus, sheep's milk feta, olive paint and confit tomatoes GF
"Ferngrove Symbols Cabernet Merlot 2012, Frankland River, WA
Or
Chargrilled Grainge tenderloin, velvet mash, roasted tomato, watercress and red wine jus GF
"Cape Barren Native Goose Grenache Shiraz Mourvedre'13

Rocket and parmesan salad for the table to accompany the mains

Dessert
assiette to share      

Chocolate and hazelnut slice, espresso and tonka bean cream V
Vanilla bean panna cotta, blueberry jelly, honeycomb V, GF
Roasted pineapple, coconut sponge, brandy snap, tropical foam V
*Keith Tulloch Botrytis Semilion 2012, Hunter Valley, NSW

Dilmah tea or Org coffee to finish


Date: Tuesday, 14 February
Time: Dinner (from 5pm)
Price: $69 per person 4 course menu  
*add one matched beverage for each course: supplement $30

Bookings:  T: +61 2 9260 2945 
​or 
E:  rsvp@abodebistro.com