Autumn at Chauncy

Our current autumn menu sees the appearance of many wonderful herbs and vegetables from the Chauncy garden:
We begin our menu with brandade and chives, crisp radishes and bagna cauda, and lightly pickled carrots in goat's curd. Our first entrée is composed of organic leeks, sauce gribiche and Yarra Valley Salmon roe. Fresh pasta follows, soft herbs and ricotta with pumpkin velouté. For our main course, we turn to wild venison served with beetroots, preserved blueberries and gratin de blettes. Our warming Tarte Tatin has returned for the cooler months.