- Lamb kofta with tzatziki sauce
- Steamed south coast prawn, coriander & ginger dumplings with fingerlime & ponzu dressing
- Tomato & basil bruschetta local grilled sourdough & Meredith dairy goats cheese
- Mittagong tunnel mushrooms on brioche with Nixon Produce poached egg
- Slow cooked salmon on quinoa, Spanish onion, asparagus & corn salsa
- Hazelnut, caramel & chocolate tartlet with pistachio cream
* All our classes include a sit down lunch or dinner and a glass of Southern Highlands wine.
Executive Chef Warrick Brook has been living and working in the Southern Highlands for over a decade, and has worked…