Hats off to our waiter Adam. He guided us through the dinner menu, explaining the cooking techniques, why Guastav's had the aga in the open kitchen and then wine matched our selected courses to perfection.
We started with a shared entree board - mini yorkshire puddings stuffed with tender beef & gravy, goats cheese soufflé with blueberry sauce and caramelised beetroot. All delicious.
I chose the duck, my friend the lamb neck. Both packed a flavour punch, were 'fall off the fork' tender and well matched with the Peregrine Saddleback Pinot Noir (lamb) and a lovely Gamay Noir (duck).
Lovely ambiance in the restaurant and with 200 wines on the wine list I will be back to test out the wine bar.
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