Su-V

We got a few snapshots of some of the dinner the other week, Sour cream spherification, smoked carrot paper, pink pepper and basil Eucalypt roasted baby beets, goats cheese, raddish, poached cellery, tomato air and balsamic reduction Lick, suck, sip. - Hibiscus sour, vanilla creme fraiche and bubblegum tapioca cone, floral rose red tea. Pucker up! Lemon curd filled nitro poached Lemonade orb upon lemon sherbet. Avocado sorbet, cashew, cos and olive oil. To be continued... J

Chef has taken to a spot of woodwork over the last week, feverishly sanding and drilling and grilling chunks of Australian hard wood to prepare for the upcoming Sundays 11 course stunner. The dish (or plank) in question is of an Australian theme, as Springwood's own federation day is on the eve of the degustaton. serving kangaroo on a burnt bit of timber seems logical to us. This is what the mock up looked like, a few tweaks here and there and we'll have quite a memorable course on our hands! Aussie green tea in billy, heated underneath with the aide of ceramic hot rocks, confit potato, asparagus, mushroom jus, sous-vide seared kangaroo loin, roasted beetroot, carrot air and pumpkin damper. Aussie Aussie Aussie ... J