I’m so excited.  Having got a small bonus bit of cash, I’m taking a friend of mine out for a degustation at Becasse on 1 August.

Here is the menu currently on their site:



Amuse bouche

Hindmarsh goats’ curd with marinated young vegetables and lavender vinaigrette
2006 Henry Pelle Menetou-Salon, Loire Valley

Salad of yellow fin tuna and confit prawns with green apple and lemongrass sorbet, soy and sesame
2007 Blackets Gewurtztraminer, Adelaide Hills

Scallop mousseline with sautèed yabby and tortellini, freshwater bisque, sherry and crab Chantilly
2006 Craggy Range ‘Gimblett Gravels’ Chardonnay, Hawkes Bay

Sautè of scampi with braised Berkshire kurobuta pork tails and smoked bacon jus
2005 Summerhouse Pinot Noir, Marlborough

Pan-fried barramundi with confit swede and braised veal cheek
2005 I.Pastini ‘Arpago’ Primitivo, Tarantino IGT, Puglia

Smoked saddle of Victorian lamb with crushed parsnips and Earl Grey tea infused lamb jus
2000 Sandhurst Ridge Shiraz, Bendigo


Braised brisket and roast tri tip of 600-day grain fed wagyu beef with confit kohlrabi, butternut puree and Marsala jus
2005 Le Relais de la Poste Cotes De Bourg, Bordeaux

Orange mousseline with frozen chocolate salad

Banana crëme brulèe with salted peanut brittle and milk coffee sorbet
2006 Hobbs Late Harvest Viognier, Barossa Valley

Valrhona ‘caraibe’ chocolate and caramel mousse with chocolate sorbet and Frangelico syrup
2004 Charles Hours ‘Clos Uroulat’, Jurancon


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