Saturday 3rd February 2018
Kirk & Nelly's Menu
Pork Goma, Charcoal - nel.
Plates Slammer - PLATES
BREAD - PLATES
Seeded Bread, Butterbean Humous & Pumpkin Seed Pesto
ORGANIC BEETROOT TARTARE - PLATES
Avocado, Redcurrant & Wild Fennel Pollen
Tavel Rose, Prieure de Montezargues, Rhone Valley, France, 2016
CRAB - nel.
Macadamia, Carrot & Tomato
Vouvray, Le Mont Sec, Domaine Huet, Loire Valley, France, 2013
PT1 - SHIITAKE BROTH - PLATES
Scorched Enoki, Sea Beat
PT2 - CELERIAC LASAGNE - PLATES
Black Truffle, Hazelnut
Aidani, Hatzidakis, Santorini, Greece, 2015
SHORT RIB OF BEEF - nel.
Black Garlic, Turnip & Quinoa
Vinha Pan, VR Beiras, Luis Pato, Bairrada, Portugal, 2013
COCONUT YOGURT - PLATES
Sour Apple, Organic Cacao & Wild Meadowseet
Cordon Cut Riesling, Mount Horrocks, Clare Valley, Australia, 2016
WINTER LEAVES - nel.
Obsession Food Festival
From that first event, its size has grown but the ethos is still very much the same; a completely memorable culinary experience with some of the world’s most innovative chefs creating unique Obsession menus for guests to enjoy at Northcote.