ORANGE FOOD WEEK - 24 March - 3 April

The iconic Glebe restaurant, Beckett's, will be taking over the stoves at Borrodell and serving up some of their tasty signature dishes whilst bringing city chic and opulence to the country as a POP-UP event during Orange's 2023 F.O.O.D week festivities. 

The 5-course menu, designed by chef patron Jeff Schroeter (Bayswater Brasserie, Bistro Moncur), will not only feature Jeff’s signature classic bistro style but also incorporate all that grows at Borrodell and locally in season. A seasoned chef who used to work at the Royalton Hotel in New York re-creates some of the dishes he served to top celebrities, from Madonna and Anna Wintour to Karl Lagerfeld.

Hailing from a small country town near the Riverina of NSW, Jeff's three decades of cooking began with his desire to work with the best, leading him to Brisbane, Sydney, London, Switzerland, and Manhattan before returning home to launch or reinvigorate many of Sydney’s most innovative restaurants over the last two decades.

His food is modern European with a dash of New York and London. His food style is based on sound French technique, often utilising unusual ingredients and textures, while still having a love for the classics.

This is a once-off dining collaboration of city and country not to be missed.

Monday, 3 April 2023
5:30pm - 10:30pm

Click below to view menu or to book.

PRIX FIXE MENU
$220 per person
$260 per person with paired wines

FIRST COURSE - AMUSE BOUCHE
Pressed Watermelon Tuna Tataki (gf)
Wasabi mayonnaise

~ matched with 2011 Borrodell Méthode Traditionnelle, Reserve Cuvée, Orange NSW ~
A French-style bubble with balanced acidity and flavour from the classic blend of Chardonnay, Pinot Noir and Pinot Meunier

SECOND COURSE
Archie Rose Gin & Beetroot Cured Mt Cook Salmon
Yarra Valley salmon pearls, crushed cucumber, shaved fennel, micro herbs

~ matched with 2021 Borrodell Rosé, Orange NSW ~
This crisp, friendly wine blended with Pinot Noir is a nod to the dry styles of the French Riviera

THIRD COURSE
Escargots en Cocotte
Snails baked with garlic butter, Grandma’s tomato Provençal. sautéed spinach, puff pastry lid. As French as I get!

~ matched with 2021 Borrodell Chardonnay ~
A lightly oaked Chardonnay with an array of fruit and finesse.
or
~ 2021 Borrodell Apple Cider ‘The Last Laugh’, Orange NSW ~
A medium sweet apple cider with real tree-ripened character.

FOURTH COURSE
Duck à la Prune
Grimaud duck breast with sautéed English spinach, shitaki, pistachio. Gin, Borrodell plum glaze

~ matched with 2021 Borrodell Pinot Meunier ‘With Great Satisfaction, Boz’, Orange NSW ~
Spectacular bright red cherry with spicey plum flavours and a silky finish

FIFTH COURSE
Vanilla bean and plum tart with fresh macerated berries

~matched with Calvados~