Healesville Hotel: Autumn Tasting Menu
Part II of our gustatory weekend
We chose the Autumn Tasting Menu, featuring local, seasonal ingredients.
To start, we each had a plate of three Sydney rock oysters. This was C’s first time conquering her fear of oysters (nasty gag reflex with soft/slimy foods like jello, bananas, yogurt… It’s a texture thing.), and she had two! They were not nearly as slimy as imagined, and were quite nice. No photo — just imagine three oysters on a plate with a perfect lemon cheek and a small dish of chili salsa.
Second course was pan fried scallops with heirloom tomatoes and basil with a balsamic reduction:
It was perfectly cooked, and the tomato-basil salsa was just beautiful.
The main course was duck breast with handmade gnocchi and fresh local figs:
Suffice it to say, their gnocchi was better than mine. *sigh* While the portion size left something to be desired, the duck was just divine, and the gnocchi perfectly seared, all seasoned just right. Figs were a lovely complement to it all. We savored every last bite.
Finally, dessert. Bake local apple gratin with Healesville blackberry sorbet:
A scrumptious finish to an excellent dinner. The gratin was so appley tender (but crisp and caramelized on the top), and the sorbet so rich in flavor. Mmm num num num!
Go on and take advantage of Qantas’s ridiculously cheap $299 each way fares from California, and we’ll take you here for dinner. Or you can take us here for dinner, after having saved so much on airfare ; )