Ring in 2013 with a bang at Cantaloupe with a showy eight-course menu. The event begins with the likes of sea urchin and Japanese eel ravioli, nutmeg-infused roast beetroot carpaccio, scallop ‘Boudin Blanc’ and spiced duck ‘Boudin Noir’. Be prepared for what comes next: A trio of foie gras mousse, pan-seared foie gras and mulled wine-marinated foie gras. After a quick breather of bergamot orange granita, continue the race with nori-wrapped sea salt-baked barramundi fillet and a main of dry marinated grilled tenderloin. End with a dessert of Earl Grey dulcey cannelloni with sake and white miso ice cream.
|Event phone:||03 2162 0886|