David Jackmanson:
Our view from the table - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia
David Jackmanson:
Blood Orange Sorbet - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia-1
David Jackmanson:
Potato and Leek Soup with Pecorino - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia
David Jackmanson:
Glasses - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia-2
David Jackmanson:
Ham hock and Pheasant Terrine with Quince Jam - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia
David Jackmanson:
Ham hock and Pheasant Terrine with Quince Jam - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia-1
David Jackmanson:
Plate left after Ham hock+Pheasant Terrine with Quince Jam - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia
David Jackmanson:
Glasses - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia
David Jackmanson:
Scallops, Duck Ham, Cauliflower and Truffle Foam - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia-1
David Jackmanson:
Scallops, Duck Ham, Cauliflower and Truffle Foam - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia
David Jackmanson:
Glasses - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia-1
David Jackmanson:
Marinated Quail w Witlof, Walnuts, Goat's Cheese+Quince Jam - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia
David Jackmanson:
Marinated Quail w Witlof, Walnuts, Goat Cheese+Quince Jam - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia
David Jackmanson:
Music Cassette Tape iPhone Cover - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia
David Jackmanson:
Coq au Vin in red wine reduction with potato puree, mushroom, carrot and onion - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia-14
David Jackmanson:
Coq au Vin in red wine reduction with potato puree, mushroom, carrot and onion - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia-15
David Jackmanson:
Blood Orange Sorbet - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia-2
David Jackmanson:
Blood Orange Sorbet - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia-3
David Jackmanson:
Lemon Curd Tart with Raspberries - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia
David Jackmanson:
Lemon Curd Tart with Raspberries - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia-1
David Jackmanson:
Empty pastry case of Lemon Curd Tart with Raspberries - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia
David Jackmanson:
Espresso - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia
David Jackmanson:
Stix the chef ringing up our bills - Seagoat's Birthday Dinner at Grub St, Gaythorne, Brisbane, Queensland, Australia