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Entrée

Traditional leek pie with béchamel sauce

 

Main Course

Tunisian carrot salad using Panton Hill Estate Olives

Fresh green beans

Roast leg of lamb with pomegranate and red peppers

Couscous with almonds and sultanas

 

Dessert

Gingerbread served on a persimmon crème and pistachio praline

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| Author: slowfood melbourne
Categories: News