Capelli Foods delighted local Gympie diners with a POP UP Restaurant which opened at a ‘secret location’ last weekend.
Michael put together a fabulous 6 course degustation menu with matching wines provided by Little Haven (drink proceeds given as a donation to Little Haven)
Smoked Swordfish with jamon, romesco sauce. Served with gherkin, fennel and radish salad with crusty bread.
Derwent Estate Pinot Gris 2013, Tasmania
Crepe filled with sobrasada wrapped in zucchini flower, served with mini zucchini and balsamic flakes.
Geoff Weaver Chardonnay 2010, Adelaide
Artichoke and ricotta ravioli with Jerusalem artichoke and bresoala crisps, micro herbs and beurre blanc.
Wild Earth Pinot Noir 2010, Central Otago
Goats cheese and asparagus panna cotta with duck breast, mandarine, balsamic pearls and asparagus spears with mandarin glaze
Serafino Cabernet Sauvignon 2010. McLaren Vale
Lamb rump with cauliflower cream, oco, fennel and Capelli red wine jus.
Serifinl Shiraz 2010, McLaren Vale
Rhubarb and coconut with rhubarb compote and licorice syrup
Diners were entertained and made to work hard by having to make their own butter out of Gympies’ own Cooloola Cream with mini butter churns provided. There were some mishaps although the final product was delicious and perfect spread on our Capelli fresh baked bread.