Spring isn’t just about outdoors and gardening, but also about what foods are in season and how it can signal new beginnings for a chance to start a clean diet. Because spring means asparagus & trout, and asparagus & trout means spring.
Head Chef Fernando has recently started pan-frying a new main dish in the dining room’s A la carte menu – Grilled Tasmanian ocean trout served with grilled asparagus, baby onion, pea purée and Vin Jaune sauce. Spring is the perfect time to be catching these triploids. You will no longer need to worry about catching these pound-for-pound kings of freshwater, nor any spearhead unknotting, any shaft withering, any cut end shrivelling — you shun such, knowing that its nutty, sweet, grassy flavour to be much diminished, its crisp texture uncrunched, its character unsprung.
So it’s time to indulge in our seasonal menu and enjoy this new ocean-meets-spring dish paired nicely with our featured wine – the 2020 Rosenthal The Collector Chardonnay.
Christmas season is a very busy time, so please don’t forget to book your table in the Members’ Bar and Members’ Dining Room in advance by contacting the team at dine@tattersallsclub.org.
