Sorbet of xanthornberry with wild apple.
Eiginsinn farm piglet pork belly, braised in creemore and apple cider, with roast leg crackling, pine mushroom and vegetables from their garden.
The pig and pig crackling were perfection and what an intriguing match of flavours with the unusual taste of the pine mushroom (which tastes like pine smells). These courses were followed by a cheese course and then dessert.
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