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JANUARY MENU Peasant returns January 17th. Book here https://peasant.net.au/bookings/ January's menu has a rich and complex profile that is sweet, salty, sour and slightly spicy. Cooling elements engage with warm rich sauces and spices. Fermented courgettes and cucumber jelly accompany mousses and veloute in a gala of fragrant summer flavours. A menu not to be missed. Amuse Warral Maldon Honey Fermented Courgette, Cucumber Jelly, Cucumber and Riesling Snow Course two —MEAT— Corn and Parmesan Mousse, Istra Prosciutto, Chilled Corn Veloute —VEGETARIAN— Corn and Parmesan Mousse, Basil and Parmesan Tuile, Chilled Corn Veloute Course three —MEAT— Quail, Potato Galette, Spiced Rhubarb Relish, Oregano and Roast Garlic Dressing —VEGETARIAN— Braised King Oyster Mushroom, Potato Galette, Rhubarb Relish, Oregano and Roast Garlic Dressing Course four —MEAT— Slow Cooked Waubra Lamb and Tomato Roulade, Fired Basil Polenta, Peas, Américaine Sauce —VEGETARIAN— Roast Pepper, Goats Cheese and Leek Roulade, Fried Basil Polenta, Peas, Américaine Sauce Course five Baked Ricotta and Plum Custard, Shortbread, Brown Sugar and Apricot Ice Cream, Blood Plum and Juniper Reduction "Beneath the gentle sun, the Earth's embrace, Where cucumbers in coolness find their place, And tomatoes bask in summer's golden glow, While waters whisper secrets soft and low. The heat, a fiery friend in vibrant dance, Awakens nature's bounty with its glance. Yet in the cooling shade of verdant leaves, A tranquil peace the weary soul receives"