Our gardener John has been busy this week harvesting the last of the late summer growth from Balmac's garden.
Heirloom vine Tomatoes are ripening in the kitchen to avoid the frost, perfect in the Putenesca Salad. The Rocket has lasted wonderfully, it looks gorgeous on the Grilled Mushrooms with Olive Toast & Truffle Oil on our All-day Menu. John has planted a new crop of Rocket that should see us through early winter.
Industrious head chef Billy Allen has been working hard to stop the Italian parsley going to seed, using it to make delicious Parsley Puree which he serves with Wood-grilled Merino Lamb Chops...Yum! Come in any night, Mon-Sat after 5pm & try it for yourself.
John has grown a lovely array of Rainbow Chard from seed which is now planted and growing well. It's a perfect accompaniment to our Wood-grilled Chicken with Lemon Thyme & Potato.
