Check Out The latest edition of Breeze Magazine .!Foodie Edition!!!
Also A Great write up on Flair starting at page 124 with amazing photos! www.breezemag.com.au/ Good Friday Closed Easter Saturday 6- 10pm Easter Sunday 6- 10pm Easter Monday Closed. Pleas Glass of Sparkling Wine or Beer upon arrival. Amuse Bouche ** ENTREES Smoked Salmon, Poached Prawns, Wasabi, Miso Chantilly Pickled Daikon, Tobiko Caviar and Mirin Vinaigrette. Or Salad of Proscuitto, Fig and Peach with Goats Cheese mousse, Hazelnuts and Balsamic. MAINS Seared and Roasted Duck Breast, Textures of Beetroot, Puy Lentils, Orange and Red Wine Jus. Or Pan Fried Petuna Ocean Trout, 5 spice Squid, Gai Lan and Lotus Root, Squid Consommé, DESSERTS Chocolate Indulgence. White Chocolate Mousse, Milk Chocolate Delice and Dark Chocolate Sorbet. Cherry Jelly and Chocolate Crumbs. Or ‘Smashed” Strawberry Pavlova, Textures of Strawberry, and Rosewater cream, ** Petit Fours $90 per person Latest review from A Table For Two food Blog and Master Chef contestant Billy Law!!!Thanks Billy hope to See you again Soon!! http://www.atablefortwo.com.au/2012/01/24/flair-erina-central-coast-nsw/
Check out Flair in 10 places to eat in Central Coast in todays Good living. Sydney Morning Herald!!!!
http://www.smh.com.au/entertainment/restaurants-and-bars/highway-to-foodie-heaven-20111226-1paan.htmlHighway to foodie heavenwww.smh.com.auHighway to foodie heaven Flair will also be open New Years Eve
5 courses and a glass of sparkling or beer $95 per person. Glass of Sparkling Wine or Beer upon arrival. Amuse Bouche and Bread Starters. Smoked Salmon, Poached Prawns, Wasabi, Miso Chantilly Pickled Daikon, Tobiko Caviar and Mirin Vinaigrette. Textures of Beetroot, Walnuts, Goats Cheese Mousse, Celery and White Balsamic Confit Duck and Fig Terrine, Earl Grey , Proscuitto, Orange and Brioche. Mains. Pan Fried Petuna Ocean Trout, 5 spice Squid, Gai lan and Lotus Root, Squid Consommé, ‘Trio of Pork.’ Fillet, Belly and Black Pudding with Sauerkraut, Cauliflower and Apple Potato Gnocchi with Butternut Squash, Gorgonzola, Hazelnuts and a Sage Buerre Noisette Desserts. Chocolate Brownie with Cherries, Amaretto Jelly and Peanut Butter Ice Cream. ‘Smashed” Strawberry Pavlova, Textures of Strawberry, and Rosewater cream, Blue Cheese Terrine with Quince Paste, Lavosh and Organic Honey, Smoked Almonds Petit Fours Tea or Coffee $95 Per Person. BYO Wine only $5 p/p all inquiries please call(02)43652777 Flair will be open xmas day 5 course menu with glass of sparkling wine or beer $130 per person .
please call (02) 43652777 for inquiries. Glass of Sparkling Wine upon arrival. Amuse Bouche and Bread Starters. Smoked Salmon, Poached Prawns, Wasabi, Miso Chantilly Pickled Daikon, Tobiko Caviar and Mirin Vinaigrette. Textures of Beetroot, Walnuts, Cream Fraiche, Celery and White Balsamic Confit Duck and Fig Terrine, Earl Grey , Proscuitto, Orange and Brioche. Mains. Pan Fried Petuna Ocean Trout, 5 spice Squid, Gai lan and Lotus Root, Squid Consommé, ‘Trio of Pork.’ Fillet, Belly and Black Pudding with Sauerkraut, Cauliflower and Apple Turkey Ballotine with a Sage Farce, Fondant Potato, Asparagus, Dutch Carrots and Cranberry puree. Desserts. Chocolate Delice with Cherries, Amaretto Jelly and Christmas Cake Ice Cream. ‘Smashed” Strawberry Pavlova, Textures of Strawberry, and Rosewater cream, Jindi Brie with Quince Paste, Lavosh and Organic Honey, Smoked Almonds Petit Fours Tea or Coffee $130 Per Person. BYO Wine only $10 per Bottle Join Flair on Tuesday 11 October for a Ecuadorian themed dinner in conjunction with the Sydney International food festival.
$90 for 7 courses of Latin food with a modern twist. or check out the fesival website All inquireies call (02)43652777 Times for reservations are as follows 630pm 700pm 730pm. Menu to be posted soon. |