Ham & bacon
 

Creamy terrines and pates.

At Black Forest our terrines and pates are hand crafted by our chefs to consistently achieve the highest quality using only the freshest ingredients then perfectly presented, ready to serve to the plate.


SMOKED SALMON ROULADE
White fish mousse blended with cream, wine and spices. Rolled in nori sheets surrounded by thinly sliced smoked salmon
BLACK FOREST CHICKEN LIVER
Chicken liver in a fine blend using mixed herbs with a slight hint of port
Average weight 800gm
DUCK LIVER TERRINE
Marinated duck liver pieces in a duck liver mousse, seasoned with selected spices and flavoured with brandy
Average weight 750gm
GRAND MARNIER
A chicken liver and pork mousse seasoned with spices and orange liqueur. Covered with slices of orange in a thin layer of flavoured aspic jelly
Average weight 900gm
MAISON TERRINE
Pork blended with fresh cream, herbs, spices and brandy. Garnished with assorted mushrooms, diced ham and pistachio nuts. Wrapped in lace fat
Average weight 900gm
PINK PEPPERCORN
A chicken liver and pork blend with a smooth texture with a liberal sprinkling of pink peppercorns throughout
Average weight 900gm
RABBIT AND QUAIL TERRINE
Coarse terrine with marinated rabbit & quail, leaving the pallet filled with a subtle wild game flavour
Average weight 900gm
TURKEY, CHICKEN AND CRANBERRY TERRINE
Chicken mousse studded with pistachio nuts and cranberries, wrapped with thinly sliced turkey breast
Average weight 1.1 kilo

02 9516 3210

As Executive Chef for NSW Parliament, it is my continual pleasure to be offered new and exciting produce that raises the bar ..

Scott Clark - Executive Chef
17-Dec-2012
Richard talks to Today Tonight about what makes a great Ham, the Pink Pork Logo and a WIN for the Blackforest Smokehouse. more

148 Victoria Rd
Marrickville NSW 2204