Enjoy a taste of classic romance in Modern European Tablescape on Valentine’s Day with their carefully curated set dinner at an easy $176++ per couple, available from 10, 12, 13 and 14 February 2023.
Guests begin with a series of fun and luxurious starters with their Amuse Bouche – a fun surprise from the team at Tablescape. This series of delicious bites is set to whet the diners’ appetites and sets the stage for the rest of the Valentine’s Day meal. For couple dining on 14 February, Tablescape presents complimentary pre-dinner cocktails – a gift for spending the day of love with the team.
Followed shortly after is the Lobster with Sea Urchin. Luxe and elegant, half of a Boston lobster is poached and topped with sea urchin and avruga caviar so that every nuance of the sweet brininess of the ocean comes together in every bite. The lobster is also served with a rich house-made cauliflower puree, and is garnished with grated cauliflower, garden cress and a housemade flower oil made with daisies.
From sea to land – the next course is luscious Duck Foie Gras au Torchon. Thanks to the skilled hands of the kitchen team, foie gras has long been a favourite ingredient amongst Tablescape regulars; every lobe served by the restaurant is smooth, buttery, unctuous – a testament to the deftness of the cooking.
For Valentine’s Day, Tablescape serves the foie gras in two ways. Diners enjoy a pan-seared foie gras that is beautifully presented on a brioche bread; a classic and flavourful foie gras terrine. Served alongside is a serving of salad made with fresh mache lettuce leaves from France, house-pickled carrots, a plum compote and a splash of blackcurrant glaze to balance the richness of the foie gras.
For the main courses, Tablescape provides two different proteins – perfect for those who love variety so that every palate is satisfied. Tender pan-seared Cod fish with a deep crustacean bisque rich with mussels, prawn, lobster and langoustine, is served with a wasabi milk foam to refresh the palate; the other, a juicy Australian Wagyu Striploin, paired with smooth potato mousseline, sauteed sugar snaps and a housemade bordelaise sauce. Served with the beef is a range of heirloom beetroot sides with house-pickled beetroots, a beetroot puree and beetroot cubes, that make a fresh and wonderful pairing with the delicious steak.
The meal ends on a sweet floral note with their Love Blossom dessert. A sweet culinary reminder of the traditional gift of love – red roses (a classic for a reason!), this is a fruity floral composition of nougat, lychee-raspberry gelato and rose mousse with fresh strawberries.