Team South Burnett Menu

Feuillantine of Bendele Farm organic duck liver parfait, ashed Kingaroy Cheese quark with rocket, pearl barley and blood orange salad and mulberry chutney

Barambah First Grid Chardonnay 2006

Pan fried Bottle Tree Hill free-range pork fillet, blue swimmer crab and pork crépinette with onion and sage cotton candy and homemade blush soy. Accompanied by twice-cooked pumpkin galette served with sea scallops, braised fennel and asparagus finished with creamy béarnaise sauce

Clovely Estate Reserve Shiraz 2005

South Burnett Medley of
Peanut and buttermilk panna cotta with balsamic rhubarb compote
Coconut and black sticky rice crème brulee
Passionfruit cream tartlet with orange butter sauce

Cranes Late Harvest Frontignac

*photos courtesy of The LifeStyle FOOD Channel