Neale White’s Winter Lunch Menu

By Leigh O’Connor.

Putting an exciting spin on British classics in sophisticated warehouse-style dining, Papa Goose in Melbourne’s CBD is where the city crowd gathers for drinks and enticing fare.

With rustic wooden floors, leather seating and dangling light fixtures, Papa Goose is the dream and concept of Chef and Owner Neale White, who takes diners on a journey back to his days in London, when he worked with the likes of Gordon Ramsay and Richard Corrigan.

Launching Papa Goose in 2010, Neale’s focus is on seasonal produce and contemporary techniques, using a philosophy where traditional British recipes are tweaked with the addition of herbs and spices from exotic, global destinations.Neale White’s Winter Lunch Menu

Tapping into his years of experience in London, Sydney and Melbourne, Neale’s motto is simple – ‘our best food, our best service; each time, every time.’

Those stopping by Papa Goose for a two or three course lunch from their Winter menu will be spoilt for choice, with temptations such as a spiced cauliflower and cheddar pastie with sweet tomato pickle to start, or perhaps dip a spoon into a warming seafood chowder with fennel veloute and olive toast.

For a modern nod to a robust roast, try Neale’s pork belly with black butter, roasted potatoes and root vegetables, or tuck into the big, bold flavours of lamb shoulder with mint sauce, charred broccolini, almond sauce and spiced nuts.

Pasta lovers can satisfy cravings with pine mushroom and ricotta tortellini, pecorino, burnt butter and mushroom dust (we have the recipe, just for you); while for a sweet finish don’t go past divine creations like strawberry doughnuts with almond custard and leather wood honey, or a peanut butter cup, covered in white chocolate, coco crumb and chocolate sorbet.

With a glass of wine included in these lunch options, diners will be satisfied on all fronts and leave with a smile on the dial and an appreciation of Neale’s fare with flair.

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