Honey Degustation Dinner Wrap

Beach Honey harvested from our rooftop hives was the star attraction at our sold out Honey Degustation Dinner on June 27.

As the temperature plummeted outside, things heated up in the Bib & Tucker kitchen as executive chef Scott Bridger served up a delicious six course degustation paired with top drops from Cape Mentelle and a custom honey-infused cider created by Custard & Co.

Setting the bar high for the night, the first course featured Spanner Crab with yuzu, honey and shiso with Cape Mentelle SBS 2016, followed by The Carrot Patch: a carrot-centric dish served on a bed of dark rye soil. Adding to the natural sweetness of The Carrot Patch, Custard & Co’s burnt honey and orange cider was the perfect beverage to accompany this Insta-worthy dish!

The deliciousness continued with courses including a decadent Jerusalem artichoke and Manjimup truffle panna cotta with honey roasted macadamia crumb and nettles; crispy pork hock with chilli honey caramel, puffed barley and witlof; and honey cured Wagin duck breast with cavolo nero, rhubarb and liquorice.

Finishing the degustation on a sweet note, guests were treated to The Hive for dessert: a blend of caramelised honey and mascarpone mousse with ginger shortbread, green apple, white chocolate and honeycomb… yum!

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