The Devonshire

Amuse-Bouche:	Salt fish brandade with caper sauce
Course 1:	Salad of heirloom tomatoes, woodside goats curd, olive biscotti, basil and almonds
Course 2:	Cold smoked Black Angus tartare, poached enoki mushrooms, asparagus and quail egg
Course 3:	Steamed Ora King Salmon, squid ink noodles, summer daikon, pickled ginger and radish
Course 4:	Prawn raviolo, curly kale, basil and roast prawn oil
Course 5:	Roasted pork belly, slow cooked neck, fricassee of cabbage, chorizo and scratchings
Course 6:	Vanilla rice pudding, peaches and raspberry
Course 7:	Bittersweet chocolate mousse and sorbet, salted caramel parfait and hazelnut

Mad Hattter Scores

Overall	Food	Value	Ambiance	Cleanliness	Service
7.4	7.0	9.0	7.0	7.0	9.0

The Devonshire
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Group Shot
The Devonshire
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Table Setting
The Devonshire
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Amuse-Bouche: Salt fish brandade with caper sauce
The Devonshire
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House Bread
The Devonshire
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Salad of heirloom tomatoes, woodside goats curd, olive biscotti, basil and almonds
The Devonshire
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Cold smoked Black Angus tartare, poached enoki mushrooms, asparagus and quail egg
The Devonshire
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Steamed Ora King Salmon, squid ink noodles, summer daikon, pickled ginger and radish
The Devonshire
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Prawn raviolo, curly kale, basil and roast prawn oil
The Devonshire
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Roasted pork belly, slow cooked neck, fricassee of cabbage, chorizo and scratchings
The Devonshire
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Cheese Course
The Devonshire
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Vanilla rice pudding, peaches and raspberry
The Devonshire
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Bittersweet chocolate mousse and sorbet, salted caramel parfait and hazelnut