Despite being on Endone for an issue with a back tooth, what a night!
Starting with the duck spring roll which was melt-in-your-mouth perfection, the next course was the 5 spice pumpkin san choy bau in raddicio – yum!! Pete gobbled that one down in no time flat.
The Asian greens mushroom broth was next, showcasing many of the Loop Growers fabulous vegetables grown organically in Samford.
I was starting to run out of room for the next course – spiced bbq charred duck, served with an incredible array of baked veg – charred purplettes, caramelised figs, candy beet, roast beets – without a doubt the best vegetable dish I’ve ever tasted. The King Arthur team explained that the duck had gone through a 3-phase cooking process to get it so tender.
At this point the painkillers were fading and I was too, but the cool team at King Arthur saved us our dessert for the next day.
We highly recommend you follow King Arthur and keep abreast of their next dinner! Might see you there.