Another Lamb inspired dinner thanks to spring time. This time with the rump and sweetbreads. The crostini was a nice little tasty way to start the meal. The sweetness of the eshallot matched the creamy sweetbread and black pudd perfectly, the pickled lombok rounded off an unreal treat. The rumps were roasted on onions and lavender with a splash riesling. The resulting gravy was used to make the sauce with the addition of parsley, tarragon, corchicorns, anchovies and capers. The dark horse of the meal was the iceberg salad. Cherry toms were blizted with sauted red capsicums, chillis and olive oil. Finished with pancetta crumbs….wow, deeeericious. The dessert was inspired by one I had a few weeks before at the Ben Shewry x Mark Best dinner at Marque. His “Violet Crumble” dessert was epic. I’d been fiddling around with this banana soda for a while so I thought it would be a welcome addition to the violet ice cream and honeycomb.

Black Pudding, Lamb Sweetbread, Braised Eshallot Crostini

Roast Lamb Rump, Sauce Verte Au Pain

Truffled Celeriac Remoulade

Iceberg, Tomato and Red Pepper Vinatgrette, Pancetta Crumbs

Greens

Banana Soda, Violet, Honeycomb