Tuesday's Formal Hall began with what quite frankly is a spectacular fish dish. Lightly steamed red mullet set on ripe tomato concasse and served with a lemongrass and tomato essence, wow! This is another inspirational dish from the Pier cookbook, one of Australias best known fish restaurants.
Following the fish we served rare rib of beef with dauphiniose potatoes, roasted carrots and parsnips, Yorkshire pudding and horseradish jus. The rib of beef is my favourite cut; it's more tender than sirloin and has more flavour than fillet. Some people don't like it because of the eye of fat in the centre, to them I say 'don't eat it!'
After the rich beef we served a refreshing honey-lemon thyme sorbet with lemon drizzle cake and honeycomb crumbs. The honeycomb was made with freeze dried raspberries and fizzy powder.
The evenings 'extra' course was dessert fruit and homemade petit fours