Margan At Home Dinner For One
$80.00
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Margan at Home Dinner for One

As with each week our menu is inspired by produce harvested from our Ceres Hill property in Broke. 

To whet your appetite, start with house baked rosemary focaccia and a super serving of ‘babaghanoush’ which Joey makes with charred sugarloaf cabbage and ruby chard, topped with a broadbean gremolata and scallion oil. This produce is all organically grown in the Margan kitchen-garden, which is bursting with incredible spring produce.

Our chefs will be busy hand rolling our potato gnocchi which is dresses with our garden inspired broadbean pesto. 
For the main event feast on a juicy leg of confit duck perfectly accompanied by roasted garden vegetables- kale, asparagus and rainbow chard.

Save room for dessert of honey polenta cake with orchard citrus custard and a mixed nut praline. Hop into spring celebrations with this super dego-style dinner at home, oozing freshness and flavour.


FRESHLY BAKED ROSEMARY FOCACCIA *

Served with local olives marinated with fresh herbs & orchard citrus and house-made cultured butter

CHARRED SUGARLOAF CABBAGE & RUBY CHARD “BABAGHANOUSH”

Topped with Scallion oil & broad bean leaf gremolata

HAND-ROLLED POTATO GNOCCHI*

Served with broadbean pesto**, parmesan and pine nuts**

CONFIT DUCK LEG

Served alongside saute kale, asparagus, rainbow chard and star anise jus

HONEY POLENTA CAKE

With Orchard citrus custard and a crunchy mixed nut praline*  **

*contains gluten

**contains nuts

Details:

Our menu each week is dictated by what we harvest on our Ceres Hill property so we are unable to cater widely for dietary requirements. Nuts and gluten are highlighted throughout the menu.

We provide everything you need in one Margan At Home hamper including easy instructions for heating and serving your meal. Just set the table, pour the wine and enjoy.

Pick Up Points for Friday 24th September:

North Rothbury, Pokolbin, The Vintage our team will deliver to your doorstep

Local area pickup available here at Margan for Broke, Milbrodale & Bulga 12:30-2:30

Singleton pick up 1:30-2:00 at August Bloom at 128 John St, Singleton NSW 2330

Newcastle pick up 2-2:30 at Bar Beach Bowlo, 29 Kilgour Ave, Merewether NSW 2291

Maitland pick up 3:00-3:30 at Maitland Aquatic Centre at Les Darcy Drive, Maitland NSW 2320

Cessnock pick up 4-4:30 at Bridges Hill Park (near East Cessnock Bowling Club)

View Tasting Notes
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Picture of 2021 Rose & Bramble Rosé

2021 Rose & Bramble Rosé

2021 ROSE & BRAMBLE ROSÉ

Andrew made a great Rosé, Margan Shiraz Saignée, for about 20 vintages and then got bored with it so declared he wouldn’t make it anymore. Just as the Rose’ boom hit! Lisa decided to take over the project and with our winemaker Nicole Wilson and daughter Alessa Margan they re-worked the style, renamed the wine Rose & Bramble and designed a new label. Since we launched it in 2018 it has won medals, trophies and fans. Andrew is still part of the picture – he grows the grapes – and reluctantly acknowledges that he is also a fan of the new style.

GROWING SEASON

With much welcomed spring rain in 2020 we saw excellent canopy balance through all vineyards for our 2021 vintage. A mild summer allowed for excellent acid retention and a long ripening period resulting in elegant fruit character and seamless acid balance in white wines coming from 2021.

VINEYARD

This wine is mostly sourced from our Ceres Hill Vineyard (Merlot and Barbera) with these grapes grown on the parcels of red volcanic soils. We add a small volume of Pinot Grigio grown on our Saxonvale Vineyard on the Fordwich Sill which adds texture to the palate.

WINEMAKING

Our Rosé is made using a combination of varieties and winemaking techniques. A blend of Shiraz, Merlot and Barbera picked and pressed off skins immediately to achieve a faint salmon blush and encourage floral aromatics and elegant fruits. The Pinot Grigio component Is handpicked and fermented on skins to contribute texture to the palate.

TASTING NOTES

The wine has lifted berry aromas and a rose petal perfume with mulberry, strawberry, and pink grapefruit on the palate. The finish is dry and refreshing and the palate has lots of texture. An eclectic approach to winemaking has produced a dry wine packed with mouthfeel and fresh fruit.

WINE COMPOSITION

pH                                                                  3.25

Titratable Acidity                                       7.5 g/L

Alcohol                                                         12 %

Residual Sugar                                           < 2g/L

VINE AGE/CLONE

50 years / Busby

FOOD MATCH

Kangaroo steak tartare with quails’ egg and toasted brioche

CELLARING POTENTIAL

2-3 years

$27.50