Formal 3 Course Plated Menu
- Cured kingfish slices, radish salsa, pickled baby beets, creamy lemon dressing and crispy prosciutto wafer
- Tea smoked salmon, kimchi butter, carrot and cucumber salad, cashews and toasted sesame dressing
- Beef cheek, agria terrine, mojo picon, spring pea salad and pea tendrils
- Crispy chicken schnitzel, hummus, heirloom tomato tabbouleh, pomegranate dressing and Merlot poached cranberries
- Blue cheese panacotta, pickled beetroot toasted walnut basil salad, sherry vinaigrette and sourdough croute
- Asian style beef carpaccio, coriander and tamarind salsa, mung bean salad, soy pearls and micro coriander
- Salmon tartar, pickled red onion, shaved fennel salad, preserved lemon cream, crispy capers and salmon crackling
- Caramelised duck slices, papaya salad, crispy shallots, mango, hot and sour dressing
- Roasted eye fillet, cauliflower and aged cheddar gratin, porcini cream, sautéed greens and coco nibs.
- Five spiced pork belly, pumpkin miso whip, apple hazelnut salad, and curried butter.
- Dukkah crusted chicken supreme, tahini dressing, tomato and eggplant braised chickpeas, parsley salsa and baby rocket.
- Panfried market fish, pineapple sambal, mango and papaya salad, black rice and coconut lime kaffir sauce.
- Grilled eggplant roulade, ricotta, spinach and walnuts, roasted portobellos and capsicum sauce.
- Flourless chocolate torte, salted caramel sauce, vanilla bean marscapone, chocolate beads and glass biscuit.
- Lemon posset, peppered confit pineapple, mint salad and almond wafers.
- “Bombe Alaska”- Gingernut ice cream, gingerbread, Italian meringue with butterscotch schnapps shot.
- Hazelnut chocolate tart, Nutella cream, baked figs, spiced honey sauce.
- Passionfruit croissant bread and butter pudding, orange caramel, creme fraiche and toffee shards.
- White chocolate brulee, vanilla poached rhubarb, sable biscuits.