|Thornhill duck (medium); full menu at bottom of this post.|
Needless to say, service was friendly and immaculate. The various dishes were well sized, the intervals between well judged and the wine pairings (optional) were excellent. These latter were chosen by Blaithin McCabe. Wouldn’t normally pick a Gamay but the one here could change that. Similarly, the Picpoul de Pinet is one of the best I’ve come across. And I was toasting Yalumba’s Jane Ferrari as I sipped the dessert wine.
|Seared breast of Partridge|