Executive Chef Alistair Waddell and the Long Pavillion

I decided to splurge our first night there and indulge myself with the Tasting Menu. The menu below is one I took from their website as an example of its quality and inventiveness. Alistair Waddell and his staff produce goodies of unparalleled deliciousness, and possess a rare talent. The actual one i had on the night was different, and even better i thought. The wines are available for matching, but are extra.

Tasting Menu

white asparagus and walnut
n.v veuve clicquot brut – reims
crab and fennel
mud crab – fennel gazpacho – cold pressed olive oil
2010 chard farm rabbit ranch pinot gris – central otago
scallop and chicken wing
maple and soy chicken wing – cucumber – basil
2009 petaluma piccadilly valley chardonnay – piccadilly valley
quail, seeds and corn
tea smoked quail – quinoa – sweet corn and jamon
2008 kooyong estate pinot noir – mornington peninsular
carrot crumbed pork belly
foie gras – vanilla and orange – heirloom carrots
2007 houghton c.w. ferguson cabernet malbec – great southern

lemon grass and white peach

chocolate, raspberry and coconut
chocolate lamington – coconut and vanilla – raspberry sorbet

Everything i had was absolutely delicious and of the highest standard, as was the service. The standout on the actual menu I had was foie gras with oats, berries and a drizzle of truffle oil....divine.... Move over Manu...haha! Alistair Waddel is obviously a genius! Breakfast each morning was included with your pavilion. There was a wonderful continental-type breakfast bar as well as a fabulous menu to order from. You could pretty much order anything really, and as much as you wanted!!!! The cornflake encrusted brioche and eggs benedict was off the charts ...yummm

 As you can see we made piggies of ourselves....