Function Number 1196
Stuart McVeigh at Saint Crispin
Wine & Food Masters: Janet Barton and Vikki Tonissen
Chef: Stuart McVeigh
Tuesday, 12 September 2017
NV Pierre Peters Extra Brut (Base 2009) - Champagne, France
Oysters Natural
Smoked eel / Kestrel potato / salmon caviar
2012 William Fevre Bougros, Chablis Grand Cru - France
Jerusalem artichoke / broad beans / buttermilk / saltbush
2012 Zind- Humbrecht Rangen de Thann, Clos St Urbain. Riesling Grand Cru - Alsace, France
Spanner crab / wild and fermented garlic / native lime
2005 Domaine AF Gros Vosne Romanee Maizieres – Burgundy, France
2005 Domaine Confuron Contetidot Vosne Romanee Premier Cru, Les Suchots – Burgundy, France
Western Plains pork / kohlrabi / lardo / pigs’ ear / mustard cress
1995 Chateau d'Armailhac Grande Cru Classe Paulliac – Bordeaux, France
1995 Chateau La Louviere Pessac-Leognan – Bordeaux, France
Sher wagyu rump cap and braised intercostal / charred onion / red onion oil
2000 Chateau Guiraud – Sauternes, France
Burnt orange cream / blood orange / pistachio ice cream / frozen cumquat