May is here and so is the Patio

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Light and Spicy is May’s featured pizza. Basil pesto for the base, with a good helping of goat’s cheese, roasted artichokes and strips of roasted hot chillies. The pizza then get finished off with a roasted eggplant & sundried tomato puree.

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Orecchiette ( little ear) pasta with a rapini, roasted chilli, and tomato sauce served with parmesan cheese.

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This is a smooth and balanced wine with delicious flavours of ripe blackberry and black currant, followed by notes of black cherry, vanilla and baking spice on the lingering finish. This wine is a blend of Cabernet Franc (54%), Cabernet Sauvignon (28%) and Merlot (13%). Made in the ripasso method whereby the grapes re-passed and re-fermented on the skins from our appassimento wines, pressed, an aged for 12 months.

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This American style IPA, featuring a wicked amount of Mosaic hops is brimming with flavour. It pours a beautiful burnt gold edging into a dull orange, like a orange creamsicle complete with a tight white head. Lots of tropical fruits abound from the glass with the first whiffs, followed by a walk in the woods, evergreen and some

Chris BeardComment