The Royal George Hotel. Kyneton, Australia. Desserts.
539
18
1
Add to Collection
Tools Used
About

About

Working closely with Executive chef Chris Wade, we compiled a menu fitting our surroundings in the middle of central Victoria's wine country.
Published:
Local pear Tarte Tatin with pear and sultana salad and chestnut ice cream.
Dark chocolate and Armagnac soaked prune terrine, Seville orange compote and bitter chocolate sorbet.
Apple assiette: Apple and brioche Pain Perdu, vanilla and apple coulis, apple and tonka bean terrine and Harcourt apple cider sorbet.
Mango and white chocolate mille fueille, passionfruit and mango " raviolis" and passionfruit sorbet.
Candied manderin parfait, orange and almond salad and manderin sorbet.
Open peach tart with creme fraiche sorbet and gingerbread croutons. Poured table side is a chilled peach consomme. 
"Tiramisu": Coffee and chocolate mousse, coffee froth and Marsala ice cream.
Wrapped banana frozen terrine, black vanilla tea gel, sesame brittle and banana ice cream.
Local berry plate: Poached and dried strawberries, warm blackberry compote, fresh berries, citrus sponge crumble and Elderflower ice cream
Cream cheese and cherry phyllo stack, sharp cherry coulis and frangipane ice cream.