It may be cold outside but it’s heating up in the kitchen with our sensational Autumn-Winter menu, championing local in-season produce.
We asked Head Chef, Chris Henderson, what seasonal produce he is loving in June and fennel is at the top of his list.
“Fennel is great at the minute. We’re using it in our salads everyday right now. Our pork belly entrée dish features an apple and fennel puree – it gives a great aniseed hit”
Naturally, we’re loving every dish on our Autumn-Winter menu, but with so much variety to choose from, which ones should you serve at your event? We asked Chris to design a ‘Chef’s selection’ menu as inspiration for those with upcoming events at Zinc. Of course, fennel features in the side dish and even the dessert!
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Canapes
Pork rillette crostini, piccalilli, baby chives
Shucked oysters, lemon and caviar
Scorched cucumber, gin yoghurt, Yarra Valley Caviar
Entrée
Cured Kingfish, Riesling jelly, apple & cucumber, lime mayo
Main
Roasted eye fillet, capsicum, charred broccolini, red wine pepper sauce
Side dishes
Roasted chats, rosemary & thyme salt
Honey roasted carrots, toasted fennel seeds & sesame
Dessert
Negroni panna cotta, caramelised orange & fennel, candied buckwheat
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