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The Refinery is a proud member of the Ocean Wise Sustainable Seafood Program
Cocktail Kitchen
Cocktail Kitchen: August Menu
With the pairing of France and Courvoisier Cognac together, it's no doubt this month will be really interesting!
Simple dishes and simple flavours.
Menu development by Ben de Champlain, execution by the Refinery kitchen team.
First Course
Duck Liver Pate, with sage, thyme and brandy, served with an apricot and pineau des chartentes reduction, and warm brioche toast.
Second Course
A classic "Frisee aux lardons" salad, with bitter greens, bacon lardons, fresh herbs of taragon, parsley, chives and chervil, homemade croutons and a soft poached egg set on top. Served with a sherry vinaigrette.
Third course
Mussels, served in a broth of cream, white wine, and Calvados (French apple brandy), with apples and bacon.