March: Our recommendations on the menu this month

What we’ve been eating: Frangelico parfait, hazelnut, Callebaut chocolate

The inspiration for this dish is chef Graham’s favourite liqueur, Frangelico, which has notes of coffee, chocolate, caramel and hazelnut. He makes a parfait by boiling cream, egg and sugar to create a custard-like purée, which covers a crispy feuilletine base.

This is sprayed with a layer of 70% Callebaut chocolate, a nod to The Greyhound’s Belgian connection (co-proprietor Margriet is from Mechelen).

He then tops this with a coffee mousse made from Difference Coffee's Yellow Bourbon blend, and hazelnut soil and tuile to add texture.

Available on both our à la carte and tasting menus, it’s worth saving room for this dessert when you’re next with us.

What we’ve been drinking: SC Pannell ‘Fi Fi’ Fiano, McLaren Vale 2022

The fiano grape, originally from Italy, also thrives in the Mediterranean climate of McLaren Vale in southern Australia, and in Stephen Pannell's own words, this wine “tastes like a life lived in sight of the ocean”.

With elderflower, gooseberry and white currant aromas, followed by a palate loaded with fresh stone fruits, Margriet specifically sourced ‘Fi Fi’ to pair with our new dish of smoked eel with celery, yuzu and avruga caviar.

Sherbet and camomile add intrigue to this silky, classy and medium-bodied wine, and a viscous texture is followed by a clever and driving finish.