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ELEVEN Here is how Eleven works; the menu features a little more than a dozen dishes (plus a few specials), listed from lightest to richest. You decide how many dishes to try - generally between three and five - and the whole table eats the same dish, made so its size matches the number of diners. The servings sit somewhere between an entree and main. it's an intelligent solution to the current fad for shared food. What the critics have to say... "A winning team serves an intelligent menu with communal spirit." Simon Thomsen, editor of the SMH Good Food Guide, announced Jeff as “…a Pioneer in presenting a shared menu of contemporary dishes… Schroeter's menu is anchored in European tradition...... you don't have to think too hard to figure out what's going on - just sit back and enjoy the straight jabs of flavour. 2009 Menu Canapés Ocean Trout crisp skin, crushed cucumber & fennel salad Spatchcock golden skin, preserved lemon, celery leaf & jicama Pork Belly confit, red cabbage braised & parisienne apples Wagyu Beef Rump served rare, gratin potato, mushroom red wine jus Years of involvements
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