• Jarnard Sutton

In the Kitchen with executive chef Kevin Templeton: Wind & Sea

Wind & Sea


Duo of spiced duck confit and pan seared scallops with sweet corn fritters, Grand Marnier-cranberry gastrique, braised wintergreens and candied cranberries.

Please note: This dish is a winter dish and they will be transitioning into their spring menu and will change the elements of this dish to cater to the spring.

Tell us about this dish?

The dish is a wonderful pairing of fresh seas scallops and tender duck confit. Both are great on their own but together, magic.

Why is this dish a good addition to the menu?