Looking for something truly special...let Megan and Andy spoil you with culinary delights in the comfort of your own accommodation- currently available for Saturday and Sunday evenings by prior arrangement 
Best known as semifinalists from My Kitchen Rules, Megan and Andy bring finesse and culinary expertise direct to you! Just sit back and enjoy your
surroundings with a glass of Tassie wine while your gourmet 3 course meal is prepared specially for you. Relax and savour...and you won't even have to do the dishes!
Have a look at Megan and Andy's website or contact us at driftwood to book your dinner:
Choose from three carefully chosen menus- mix and match if you like but one menu choice per group please!
Pricing:
1-2 people $500
4 or more people $150 per head
SET MENU 1
Entrée
Twice
cooked Pork Belly with Seared Scallops, Pea Puree and Balsamic reduction
(Succulent Free Range Tasmanian Pork. For
"Crackling lovers!)
Main Course
Stripy
Trumpeter with Crab & Prawn Bisque
(A prize eating favourite among Tasmanians,
this firm white flesh fish is simply grilled & served with king prawns in a
rich flavoursome bisque with fresh asparagus spears.
Dessert
Chocolate
Liqueur Marquise with Cream Anglaise & Almond Tuiles
(A decadent dessert for serious
chocoholics! With a hit of plonk!)
SET MENU 2
Entrée
Scallops
on Crab Mash with Champagne Green Pea Hollandaise
(Tasmanian Scallops with Sweet Blue Manner
Crab mash.)
Main Course
Beef
Rib Eye with Roasted Root Vegetables & Anchovy Butter
(400g of beefs finest cut served "Bone in€
with a medley of baby carrots, baby beets, baby turnips, shallots & kipfler
potatoes.)
Dessert
Sticky
Date Cheesecake with Caramel Fudge Sauce
(One for the sweet tooth! served chilled with
warm caramel sauce.)
SET MENU 3
Entrée
Chicken
Liver Pate & Beef Cheek
(Rich indulgent contrast of
beef cheek & pate served in a toasted cup.)
Main Course
Bouillabaisse
(Andy's Classic
Seafood Extravaganza!! Served with Gruyere croutons.)
Dessert
Soft
Pavlova Scroll with Liqueur Mascarpone & Mixed Berry Compote
(Soft marshmallow outer with Grand Marnier
Mascarpone filling and fresh berry compote.)
Megan and Andy Appleby
meganandandy.com.au
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