Signature Dishes

	Steamed barracuda fillet on prawn & bacon hash cakes, carrot & ginger puree with lightly pickled red cabbage & spring onion sauce Wine Pairing : 1999 Chablis 1er Cru Vaillon, Lamblin et Fils <2009/02/27>
	Dutch veal & chinese duck breast, caparon & spinach ravioli with summer vegetables <2008/6/24>
	Breast of duck pan roasted with light bee’s honey, English banger, braised leeks & rosemary onion bacon cakes Pairing – 2005 marquise de Concordia <2008/6/2>
	Beer battered yorkshire shark N chips with malt vinegar <2008/6/2>
	BVC- Braised chicken legs with wild mushrooms, tarragon, quinoa pasta & mixed leaf salad (wine suggestion – sav Blanc) <2008/4/10>
	Maple roasted breast of US duckling with rosti potato’s, buttered green beans and warm capsicum dressing
	Duck & pistachio parfait with grilled home loaf bread & rhubarb chutney
	Salt & pepper Duck with seville oranges,australain gourmet rice & extra fine french green beans
	Duck & lentil Broth with smoked andouille sausage
	Gratinated duck raviolli’s with fontina cheese & port reduction
	Home made light callebaut caramel chocolate tart with fresh home made callebaut orange ice cream & Belgium chocolate sauce crowned with homemade ginger brandy snap.
	Us Pork picatta – crisp pork tender slices coated in fresh parmesan with home made noodles,buttered australian broccoli & plum tomato olive sauce.
	Stuffed cream dory fillet – with smoked salmon & spring leeks, steamed buttered edward potato’s, mediterranean vegetable stew & simmered garlic caper sauce
	Imported roasted & marinated capsicums, australian eggplant salad with imported romaine lettuce , greek feta chesse & lemon extra virgin dressing.
	3 Warm Burgundy snails in a crisp dough with wild mushrooms & chicken farce , shallot dressing & crisp salad.
	From the kitchen’s of the legendary Yats club “US Cornish feed hen braised in true burgundy fashion” just part of the Yats new seasonal monthly wine pairing menu.distinctive, consistent, delicious,
	Berkridge Korobuta slow roasted pork , polenta cakes and cinnamon and prune reduction just one of the featured courses on yats september wine pairing evening taste the yats difference freshly flow in gourmet vegetable selection for the evening.
	Two spice Cardamom Roasted kangaroo fillet , baby butterweed Australian carrots and gourmet Savoy cabbage accompanied by sauce morel just part of our 5 course menu degustation at The Yats Club. Bon appetite
	Sautéed and gratinated Burgundy snails with fragrant garlic crystals, snipped parsley a hint of anchovy butter and freshly grated parmesan reggiano A medium-bodied red wine from Burgundy’s Volnay, Chambolle-Musigny or Aloxe-Corton would do nicely with this delicate dish. Interestingly, a full-bodied white wine such as a Corton-Charlemagne or a Puligny-Montrachet. For fans of new-world wine, a buttery oaked-Chardonnay would do and for reds, an Oregon Pinot Noir from an “off” year with at least 7 or 8 years of age might work. Another very interesting pairing that defies national boundaries is a Barbera or a 10-yuear-old Chianti.
	French rock Cornish hen and wild rabbit homemade pistachio sausage, shaved Parma ham, homegrown romaine, fresh Seville orange and a glass of Yats finest sauterne
	Atlantic Cod fish and sole roulade , crawfish farce, pickled pencil asparagus ,caper vinaigrette and a crisp glass of vintage mersault
	“Rare roasted” peppered crusted Australian wild venison, morel mushrooms , Dutch parsnips and banyul reduction served with A glass of Yats vintage cellared cote Rotie

18 2 月, 2012 in Signature Dishes