A decadent dinner at the State Library

Degustation Menu – Eight courses by food&desire

Kaitifi and smoked tomato, whipped fetta with apple balsamic

Cone of faux foie gras parfait, poached Iranian figs and young celery

Seared sea scallops with truffled potato foam, pimente d’esplette and young parsley

Seppelt Salinger Sparkling, 2005

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Tommy Cooper smoked salmon, salad of green and white shaved asparagus, braised fennel, reduction with chives, trout pearls

T’Gallant Grace Pinot Grigio, 2008

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Duck a l’orange reformed with orange crème caramel, dehydrated orange, edible flower and bitter leaves

Coldstream Hills Pinot Noir, 2007

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Sorbet of lemon and thyme

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Peppered beef fillet, potato and celeriac gratin dauphinois, green beans, béarnaise foam Oloroso sherry paint, essence of tarragon

Penfolds Bin 28 Shiraz, 2006

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Fine Australian cheese with traditional accompaniments

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Lime and black sesame brulee, mango lychee and mint salad

Maison de Grand Esprit Les Petits Vignettes Alscae Pinot Gris, 2007

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Iced gianduja chocolate lollipop, ground coffee dust

Selection of tea, coffee and petits fours