Traveloscopy:
Mark Best - Pei Modern Sydney
Traveloscopy:
Spiced doughnuts, blood orange, whey butterscotch
Traveloscopy:
Meringue, white chocolate ganache, blueberries
Traveloscopy:
Remains of Milly Hill lamb shoulder
Traveloscopy:
Beetroots, black garlic, treviso
Traveloscopy:
Milly Hill lamb shoulder cooked in chamomile (share plate)
Traveloscopy:
Pei Modern maestro Mark Best
Traveloscopy:
Ricotta Dumplings, kale, hazelnuts
Traveloscopy:
Burrata, green cauliflower, egg yolk jam
Traveloscopy:
Beef tartare, local sea urchin and horseradish on toast
Traveloscopy:
Menu
Traveloscopy:
Menu
Traveloscopy:
Cold-smoked ocean trout garnished with pickled honeydew melon
Traveloscopy:
Clyde River rock oysters from the NSW south coast
Traveloscopy:
IMG_20141017_124917
Traveloscopy:
IMG_20141017_125356
Traveloscopy:
Preparing crusty sourdough bread
Traveloscopy:
Pei Modern Sydney
Traveloscopy:
Pei Modern Sydney
Traveloscopy:
2013 Best's Great Western Young Vine Pinot Meunier
Traveloscopy:
Tscharke Girl Talk Marananga Savagnin 2012
Traveloscopy:
Wood fired oven prepares meat to perfection