Myrtle Supper Club with Chef Nathan
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Event description
CHEF NATHAN'S MENU THIS MONTH:
Entrées
- Bonito crudo, basil, capers, lemon, green chilli & crispy sourdough (DF)
- Field mushroom ravioli, burnt sage butter & reggiano (V)
Mains
- Pappardelle with slow cooked lamb & rosemary, a touch of chilli and white wine Ragout
- Green pea & silverbeet arancini, garlic tomato sugo, roasted eggplant & marinated fetta (V, GF)
Sides Parmesan & Rosemary Crispy Chat Potatoes and Radicchio, Rocket, Orange & Fennel Salad
Desserts
- Classic tiramisu served with citrus scented strawberries
- Frangelico affogato
Select your choice on checkout.