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freshly shucked merimbula oysters with cucumber, vodka & lime
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oyster fritters with cauliflower panna cotta, cauliflower puree, watercress oil & trout caviar
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tortellini of goats cheese with prawns, tea soaked raisins, croutes, brown butter & pecorino
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| pan seared scallops with apple, avocado & wasabi puree, shaved fennel, tomato salsa & lamb prosciutto |
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| almond crumbed lambs brains with baton carrots, anchoyade, parsley & lentil salad |
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| asparagus spears with cured duck ham, tat soi, radish, deep fried egg & hazelnut vinaigrette |
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| crisp skin pork belly with spiced pear chutney, light beef jus & herb salad |
eighteen |
| lamb rack & crisp cured lamb breast with fondant beetroot, hummus, buckwheat & parsley |
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| blue eye with pea puree, cauliflower, bungendore spicy sausage & aioli |
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| poached & char grilled medium rare eye fillet & braised brisket with parmesan gnocchi, field mushrooms & shallots |
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confit chicken with parsnip puree, broad bean, smoked bacon & chervil & mustard dressing
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| roasted fillet & tartare belly of atlantic salmon with waldorf salad, tomato sorbet & garlic tuille |
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| veal loin with creamy mash, garlic puree, roast vine ripened tomato & white anchovy & kalamata olive salsa |
thirty two
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| sauterne cake with poached apricots & cashew crumble, salted caramel & tequila custard |
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chocolate mousse with chocolate tuille, praline, orange & drunken fruit ice cream
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lemon baked cheesecake with black pepper & sesame tuille, fresh raspberries & raspberry syrup
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creme brulee with brandy snap sugar
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crisp meringue with passion fruit curd & passion fruit syrup
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fifteen
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| cheese plate served with lavosh & a currant & hazelnut paste |
twenty
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