Adelaide PorkStar2018/19


Chef Quentin Whittle and the Herringbone Team designed a menu showcasing South Australia’s best while Celebrating the Year of the Pig. The menu included impressive canape’s, sausage infused miso soup and spiced pork belly that melted in the mouth. The degustation menu was topped off with a superb selection of local wines matched by Gourmet Traveller Wines and ales by Endeavour Beer.