Danielle’s menu is all about cooking simple dishes with care and enjoying the best of autumn’s produce. Recipes include: shared charcuterie plates with pickled giardiniere vegetables and sourdough baguette; French pate brisee tartlets, filled with wild mushrooms and sorrel; apple cider seasoned braised pork scotch with baby artichokes, brussels sprouts and pan jus; and to finish, poached Beurre Bosc pears in fresh thyme and cinnamon syrup, served with Turkish style light and lemony cardamom spiced cake and rosemary cream. Not to be missed!
Savouring the Autumn Season
Showcasing the season’s best produce
Got a question?