With only a month or so until Christmas, I decided to try Signature’s own spin on a festive menu, with of course the paired wines, which run on a Sunday only. This was the November offering.

It was an interesting looking combination:

Started off with customary bubbles, the NV D’Arenberg Polly:

And some customary tasty bread:

Amuse Bouche

Moreton Bay Bug Tortellini which was absolutely delicious, paired with the Polly:

Course 1

Abrolhos Island Scallop, slow cooked Borrowdale pork belly, celeriac, apple:

Paired with a 2017 Scorpo Pinot Gris:

Main Course

Roast Breast & Confit Leg of Duck with spiced carrot puree, cherry jell, Swiss chard and beluga lentils

Paired with a 2018 Vinden Estate Basket Press Shiraz from Hunter Valley NSW.

Cheese

Tete de Moine. Pumpkin “pie”, saltbush, candied pecan.

Paired with a 2014 Mas Ariel Maury Grenache Noir from Languedoc Rousillon in France

Dessert

Summer Cherries. Cherry compote, sour cherry cremeaux, Sichuan pepper mousse, coconut

Paired with a 2019 Henschke Noble Rote Gewurztraminer. Mmmmmm.

There was a bonus delicacy to end the lunch too!

Another great Signature Sunday lunch!