Chef Yerex - February 3/24

Burnt ends from the point of an 18hr smoked brisket

Duck breast with goat cheese mousse and toasted hazelnuts

Bacon beer cheese and broccoli soup

Wedge salad with blue cheese and candied walnut

18hr smoked brisket with savoury corn pudding and charred Brussel sprouts

Blood orange cake with marmalade and cream cheese icing