From Wednesday 28 June.
Next week Tattersalls will be launching head chef Fernando’s seasonal menu. Carefully crafted so that every bite and every refreshing sip serve up big flavours, you’ll enjoy an abundance of fresh ingredients and a taste of the unexpected.
Our artisan Fernando has created crave-worthy classics alongside a steady rotation of seasonal specials that take advantage of naturally ripe fruits and vegetables, so their flavours are full and their nutrients rich. Tattersalls change their menu periodically to adjust to certain seasons and we are bracing for a menu to cater for these colder months ahead.
Cooking combines art and technical skills and creating new dishes for the menu allows Fernando and sous chef Leo to get creative, and they both love the opportunity to show off their ideas dishes like the pan-fried scallops with Jerusalem artichoke & prosciutto, to the Members’ favourite: braised lamb ragu with fresh pappardelle and salsa verde.
And don’t forget – save room for dessert. There is always room for dessert.
For bookings, please contact dine@tattersallslcub.org.
