Christmas Eve Dinner - What We Ate

Tasmanian Ocean Trout Tartare with 
Avocado and Lemon Virgin Oil, 
Shrencki Caviar and Champagne Jelly

Barolo Braised Duck Leg Agnolotti with
 Shaved Poached Foie Gras, 
Baby Chervil and Parmesan

Roast Turkey with Chestnut 
and Herb Stuffing, 
Pumpkin Potato Mash with Candied Carrots 
and Caramelised Brussels Sprouts

Roasted Australian Angus Beef Sirloin with 
Black Truffle and Potato Dauphinois, 
Baked Tricolor Turnips

Traditional Christmas Pudding with Brandy Sauce

Five Spice Savarin, Raspberry Semi-Pris 
and Milk Chocolate Lime Cremeux


* Didn't take photo of Kaffr Lime Sorbet 
with Rose Champagne between courses