The days of autumn bring a rich palette as the leaves change and fall. It’s colour that captivates - those rich jewel hues - on the plate, too. Quinces, apples, chestnuts, heirloom zucchinis, Jerusalem artichokes, log grown shiitake mushrooms and pumpkin are the boastful bounty of the season.
Paul Wilson says:
“Autumn’s local wild mushroom varieties belong with some special beef so we’ve procured unique Titania chestnut fed beef and Charolais; a French breed of cow prized for its soft texture and delicate flavour. After the abundance of summer fruit, autumn can be a challenge for pastry chefs but John Demetrios is ready to bring you undone . . . you and your top button. Try the three heritage apples and sesame croustade with tonka bean ice cream or a delicious creation, concoction, confection, of single origin chocolate parfait, green walnuts and native lime.”
Jake Nicolson says:
“We’re working closely with Tassie fisherman Mark Eather to feature the very best of the daily catch. Mark’s sustainable fishing techniques and strong belief in, and respect for, the environment means we’ll see, plate and taste truly world class fish including striped trumpeter, wild barramundi, southern blue fin tuna, sea pike and John Dory as well as saucer scallops, giant storm clams, Spring Bay mussels and Angassi oysters. Try one of our main plates, wild barramundi with young ginger, wild mushrooms, oak infused soy and shiitake broth.”