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Reservations

Berwick

RUBY ROSE

An award-winning cocktail by one of our master bartenders with Four Pillars Gin, rich Monin Rose Syrup, Cranberry Juice, and Fresh Lime Juice. A ‘new-age cosmopolitan’!

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Crispy Confit Duck Leg – Serves Two

Pre heat the oven to 190°C.
Place the Confit Duck on a tray lined with baking paper and roast in the oven for 15 minutes.
Remove the tray from the oven and served with the red wine jus.
RED WINE JUS
Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum-packed red wine jus into the pot of water, and heat through for 5 minutes.
Carefully remove the bag from the pot, cut a small corner of the bag and pour over meat as desired.

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