Sunday 28th September 2014 will be the final dinner service at BROTH marking the end of an era for an iconic Duxton Hill dining destination.
The penultimate menu, for August, features signature dishes including Baby spinach & portobello mushroom salad with raspberry dressing & crisp shallots, Lamb loin in a green coat with fine beans, rosemary potatoes & mint jus, and supernova pavlova with passionfruit, banana & berries.
The final menu from September 1 – 28th will also feature the above signature dishes along with legends of our menus from the past 13 years. These include: Smoked Kangaroo pappardelle warmed with virgin olive oil, pine nuts, currants & parmesan, Pork tenderloin roasted with prosciutto & quince served with a forrest mushroom pie, and Prune, cognac & honey parfait.
Proprietor, Steve Hanson, is taking a well-earned break after helming BROTH since opening the restaurant at the age of 29 in 2001. Hansen remarked: “Its been grand being the Duxton Hill stalwart for 13 years, but I'm happy with 13 years and as the old Chinese saying goes: ‘If the old ones don't go the new ones won't come!’”
Destined to go out with a party, BROTH is also offering fantastic prices on a large selection of old Australian vintage wine. Hansen wants the cut-price bottles to “act as a lubricant to bring on a warm fuzzy haze in our final days.”
These include bottles of Henschke Hill of Grace Shiraz 1997 – usual price $900 reduced to $300, Penfolds Grange Hermitage 1997 – usual price $950 reduced to $300, and Penfolds Bin 707 Cabernet Sauvignon 1996 – usual price $600 reduced to $200. If stocks do run out, Hansen has promised free corkage.
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