This dish showcases the buttery texture and caramel undertones of A+ marble score Wagyu beef. It is accompanied by young carrots & burnt celeriac. The carrots are simmered in whey for a sweetened glaze. Charred celeriac is finished in Hunter Valley jersey milk. Finished off with roasted parsley oil.
Flotilla is the only Newcastle restaurant serving Little Hill farm prized chickens, a true premium, organic range. They are nestled with roast nashi pear puree and steamed leek. Roasted grapes offer a flavour explosion, which is balanced with wooded parsley oil, bringing an element of freshness to the dish.
Juicy mandarins are baked in custard and topped with a mandarin scented caramelised cream. Verjuice, tarragon picked for Flotilla’s own herb garden and mandarin juice are combined and frozen, then shaved into a granita to create a refreshing texture. Dried mandarin and salted caramel deliver a crunchy contrast.
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