3 course menu

– entree –
– Prosciutto, rockmelon, basil, roquette and raspberry vinegar reduction.
– Braised eggplant, mushroom, puff pastry, white miso cream.
– Pork, pistachio and caramelised fennel terrine, spiced apricot chutney.
– Prosciutto wrapped chicken roulade, pea puree, snowpea tendrils.
– Seared scampi, coconut laksa bisque.
– Goats cheese and roast beet tart, pear and whitlof.
– Duck, portwine and brandy parfait w/ conichon and watercress salad.

– main –
– Slow roast lamb shoulder on black olive gratin, merlot Jus.
– Fillet of beef, herbed sebago ‘mash’, cabernate and balsamic reduction, micro cress.
– 20hr roast porkbelly, braised apple cabbage, cider jus.
– Confit chicken maryland, garlic & parsnip puree, green tea & basil cream.
– Confit therlmere duck, crushed kipflers, brandy & blood orange sauce.
– Prosciutto wrapped kingfish, celeriac ‘mash’, verjuice & eschalot.
– Seared petunia ocean trout, pomme de terre, beurre blanc, blanched asparagus.

– dessert –
– Dark chocolate and hazelnut torte, blackberry coulis.
– Lavender and coconut panna cotta, honeycomb crumble.
– Shiraz poached pear tart, ginger caramel.
– Pressed apple and star anise patissiere.
– Mini lemongrass cream caramels.
– White chocolate mousse with orange and pistachio.
– Raspberry, almond and lemon tart.
– Meringue, spring berries, mint passion fruit.