Dinner
Three Courses 90 |
minimum three course requirement |
Entreés
Seared Scallops, Corn, Tomato, Consommé, Puffed Rice |
Soy Roasted Eggplant, Tomato, Burrata, Basil Oil, Garlic Chips |
Barbecued Quail, Glazed with Chickpea Miso, Moghrabi, Shitake, Water Spinach and Fushimi Pepper |
Murray Cod and Smoked Eel Rillete, Cultured Cream, Avruga, Salt and Vinegar Potato Crisp |
Mains
Grass Fed Manning Valley Scotch Fillet, Smoked Beef Cheek, Snake Beans, Grilled Onions and Mustard Sauce |
Redgate Farm Duck Breast, Mushroom, Chestnut, Baby Turnips, Charred Rappe |
Smoked Celeriac, Gruyere Custard, Leek, Black Garlic, Chive, Wild Garlic Oil |
Roast Market Fish, Pea Mousse, Salad of Crystal Apple Cucumbers, Radish, Buttermilk and Sorrel |
Accompaniments
Price | |
Salad of Beetroot, Pickled Mushrooms, Eschallots, Triveso |
10 |
Triple Cooked Chips, Black Garlic Salt | 12 |
Green Beans, Vino Cotto, Pistachios, Crispy Sage | 12 |
Dessert
Cassata Semifreddo, Lemon, Sable, Crème Fraiche |
Almond and Orange Blossom Baklava, Caramelised Figs, d’Argental Cheese Mousse |
Coconut Rice, Plum, Pomegranate, Molasses Feuilletine, Caramelised White Chocolate |
Cheese and Accompaniments |
** Menu is subject to change based on market availability and seasonality