Date visited: 18 August 2026
Bread
Citrus Cured Trout, Celeriac Remoulade & Prawn Beignet. Remoulade is a dressing of eggs, oil vinegar, mustard, capers and herbs. Beignet here means fritter. Served with Yarra Valley Salmon roe and chives. Good presentation, but something was not right with the oil the prawns were fried in. Perhaps slightly rancid, and or not hot enough. Given they were cooking these for 30 people, it is likely the oil was not hot enough.
Lamb Shank, Haricot Blanc (white beans), Sugar Snap Peas, French Onion Puree & Rosemary Jus.
Pear Tart Tatin, Salted Caramel & Vanilla Bean Ice Cream. This was the highlight of the meal. Whole pear cooked in pastry. Tatin named after sisters Stéphanie and Caroline Tatin of the Hôtel Tatin in Lamotte-Beuvron, France who invited the upside down caramelised apple tart.
THE WINES
1939 denoted the oldest component in the tawny blend rather than a single harvest year. Changes to labelling laws in the 70s changed the port to a number series 101-126.
Eastington @ Paddington 
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