Degustation

Degustation mean "Tasting"

-----Modern dégustation probably comes from the French kitchens of the early 20th century and is different from earlier meals with many courses because these meals were served as full-sized meals at each course. Dégustation is more likely to involve sampling small portions of all of a chef's signature dishes in one sitting. Usually consisting of eight or more courses, it may be accompanied by a matching wine degustationwhich complements each dish.-------

(Source :Wikipedia)

DEGUSTATION MENU

Cognac Flamed Lobster Bisque

Insolia Sicilia, Principi di Butera, Feudo, IGT, Italy, 2005

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Carpaccio of Yellowfin Tuna with

Fine Herbs, Garlic, Pickled Ginger,

Vegetables, Wasabi, Soy and Virgin Olive Oil

Riesling Trocken, Dr. Bürklin-Wolf, Germany, 2007

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Kadaif Pastry Wrapped Tiger Prawns,

Lime Tossed Mizuna, Daicon and Cucumber,

Mango and Passionfruit Coulis

Chardonnay, Founders Estate, Beringer, Napa, California, 2006

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Crispy Skinned Game Duck Breast,

Sweet Potato and Thyme Cake,

Wilted Pak Choy, Cassis and Blueberry Jus

Lagone, IGT, Aia Vecchia, Tuscany, Italy, 2005

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Frozen Rosehip and Hibiscus Tea Parfait,

Honey Water and Black Sesame Tuile

Moscato Bottega, Petalo, Il Vino Dell’ Amore, Italy, NV

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Coffee & Mignardises

(Created by Chef Damian Barrett-Australia)