INDIVIDUALLY PLATED SELECTION LUNCH OR DINNER Served with freshly baked bread and cultured butter.
2- course menu : $95 / person 3- course menu : $110 / person alternate drop : $5 / person / course
Entrée Salad of melon with avocado mousse, marinated Persian feta, roasted hazelnut & mustard cress V GF Heirloom tomato - smoked ricotta, pistachio, garden leaves, fig vincotto V GF Yellowtail kingfish - cucumber, sesame, miso aioli, chilli oil and shiso GF Hot smoked salmon, avocado, cherry tomatoes, baby capers & avruga caviar GF DF Coconut poached chicken salad - peanuts, lime, green onions, coriander & mint GF DF 12-hour slow roast lamb shoulder - harissa couscous, pomegranate, mint, natural yogurt GF Crispy skin pork belly - celeriac, pear, walnut, maple & thyme GF Duck & cherry pate - brioche, duck ham, pickled vegetable & onion jam Main Slow Roast Butternut Pumpkin - macadamia dukkha, pomegranate, spiced pumpkin seeds and whipped labnah V GF Tasmanian salmon - kipfler potato, olive, tomato, white
anchovy & dill GF DF Roast barramundi - fennel puree, fregola, citrus bisque & finger lime Roast free range chicken - zucchini blossom, cauliflower & hazelnut puree, truffle sauce GF Roast duck - preserved figs, macadamia, lavender honey GF Lamb backstrap - smoked eggplant, broad beans, olives, preserved lemon & feta GF DF Beef tenderloin - fondant potato, king brown mushroom, charred brassica & red wine jus Dessert Kalamansi and white chocolate mousse , fresh raspberry, lime and vanilla sable GF Pink pavlova, Queensland berries salad, vanilla bean cream and strawberry gelée GF Coffee and chocolate Opera cake, roasted almond, salted caramel and cocoa nibs Caramel dark chocolate mousse, peanut sable , milk chocolate cream and analgise sauce GF Coconut, passion fruit and chocolate vegan mousse, bubble rice base GF Strawberry choux, pistachio custard, mango and passion fruit preserve
vegan
vegetarian GF V
gluten free
dairy free DF
Made with FlippingBook - Share PDF online