Formal 3 Course Plated Menu

Entrée

• 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

Main

• 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.

Dessert

• 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.