Making The Cut
Okay, moving on to the meats and condiments collection. Diners can look forward to a daily changing menu of three to four meat options such as the Pork Knuckle with Crackling, Beef Prime Rib, New Zealand Roasted Leg of Lamb, and Rotisserie Chicken.
There’s a lot more to The Carvery than roasts, you can enjoy a variety of condiments to perfectly accompany the assortment of roasts as well as over 50 wines labels by the glass or bottle.
Condiments And Sauces
Robert Chan – Executive Chef at The Carvery had assembled a line up of condiments and sauces (as below) to marry the meat selections.
- Butters – Anchovy butter and Truffle butter (for dinners only).
- Salts – Black lava, Pink Himalayan, Maldon sea salt and Chilli-infused salt.
- Sauces – Veal jus, Red wine sauce, Béarnaise and light chicken jus.
A suggested condiment pairing and wine pairing for the Beef Prime Rib would be – Maldon sea salt, red wine jus & anchovy butter and 2013 Montes Cabernet Sauvignon from Chile, respectively.
There are no hard and fast rule about whether you should stick to the suggested pairing, or just go with your own preferences.
Trimmings and Starters
Chef Robert have specially curated a selection of eight or twelve side dishes at lunch and dinner; he strongly believes that a classic pairing will completely enhance the enjoyment of his guest’s choice of meat.
For instance, the British would choose the crisp and fluffy Yorkshire pudding (available at dinner only), creamy Mashed potatoes and corn on the cob to pair with their meats.
Whereas, the French will surely enjoy the Lyonnaise potatoes sautéed in butter with onions an parsley or soft Vichy carrots lightly glazed in sugar and butter.
For me, I went straight for the roasted garlic, polenta chips, french long beans and the Yorkshire pudding which I thought complemented each other perfectly. The host of sides are rotational depending on the seasonality of fresh produce.
The major carnivore can also start with the greens or seafood on ice, as well as some hot dishes and a la minute pasta.
Without hesitation, I stuffed myself with a few helpings of homemade breads and artisan flatbread pizzas, simply because I just love carbs and bread.
For desserts, it’s a simple affair of cakes and an assortment of fresh cut fruits. I would suggest you go for the classic British Trifle or a comforting Spiced Apple Crumble to complete your meal.
The Carvery Prices
Lunch: $38++ (All Days)
Dinner: $52++ (Sunday to Thursday)
Dinner: $62++ (Friday to Saturday)