Head Chef

Ruji Thaveelabtanachok

Dish Inspiration

Winter braises are so popular in the bistro. We currently do not offer a duck dish on the menu and as many people don’t cook duck at home, we thought, why not! We are using Pepe’s ducks, a local NSW producer that we have supported for many years – they are absolutely delicious! The sticky richness of the dish complements the two wines perfectly.

Matched

Cabernet Sauvignon 2012 with Duck Ragu with Pappardelle

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