Gastronomer’s guide
– Signature dishes for the corporate gastronomer
The brisket is smoked with hickory for two hours, before cooking for 12 hours in garlic, thyme, vegetables and veal stock in a low oven. The brisket is left to cool slightly and then portioned and served with cauliflower puree, confit of Spanish onions and a parsley chimichurri sauce.
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The Croft House Head Chef Richard Mellor Richard Mellor has more than 25 years of experience in hotel and restaurant kitchens. Hailing from Coventry, in the UK, he attended North Warwickshire Catering before working for the Hilton Hotel Group. In 1996 Mellor returned to his hometown to take the reins at the Brooklands Grange Hotel. In 1998 he moved to Brisbane where he has worked for the Hilton Brisbane, Mercure and most recently, The Sebel. INFO http://www.thecrofthouse.com.au |
