Bon Appétit. Kent Sullivan, Chef de Cuisine David Bloom, Maître d Hôtel

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Anabel Wheeler
6 years ago
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1 Welcome to the Point Revolving Restaurant where our aim is to present a combination of classic French dishes enhanced by modern technique. Only the finest Tasmanian produce is chosen to create exquisitely presented, well seasoned dishes with balanced flavours. Bon Appétit Kent Sullivan, Chef de Cuisine David Bloom, Maître d Hôtel

2 Oysters Market fresh selection of Tasmanian grown Oysters : Natural, lemon or minimum order 3 twelve fifty Shallot, verjus mignonette each additional four twenty or Horseradish pearls Kilpatrick minimum order 3 thirteen fifty each additional four fifty Entrée Prawn Bisque, prawn tartare, pickled lemon Crab salad, compressed apple, squid ink wafer, cucumber, capers, sesame emulsion twenty six twenty six Rolled quail ballotine, mushroom custard, mushroom essence, Manzanilla sherry gel Scottsdale pork belly confit, cauliflower, vadouvan granola, raisin, pineapple sage Chicken liver parfait, local comice pear, lentil salad, honey dressing, cress twenty four twenty five twenty four

3 Main Course Gluten free gnocchi, goat s cheese, mushroom, pea purée, truffle beurre noisette, pine nuts thirty five Pan fried market fish, smoked mussels, tomato fondue, broad bean, pickled white beans, seaweed butter forty five Poached masterstock chicken, scallop, daikon, hoisin, eggplant, cashews, crispy noodles thirty eight Braised Wagyu brisket, pickled red cabbage, farro, turnip marrow purée, beetroot forty four Seared duck breast, candied orange, carrots in verjus, pickled mustard seed, oregano, quinoa forty five Flambé prawns, (cooked at your table) Pernod, lemongrass curry sauce, baby coriander, coconut pannacotta, coconut rice fifty three Premium Tasmanian eye fillet, saffron shallots, verjus glazed leek, spinach purée, Paris mash, béarnaise sauce, Dijon mustard fifty three Steak Diane (cooked at your table) medallions of eye fillet, sautéed shallot, mushroom, garlic, Worcestershire, red wine sauce, finished with cream potato croquette, broccolini sixty three

4 Accompaniments Pommes frites ten Organic leaves, pickled red onion, pecorino, French dressing eleven fifty Spiced cauliflower, tahini yoghurt, pine nuts eleven fifty Roasted baby potatoes, truffle butter eleven Green beans, almond butter eleven

5 Vegetarian Menu Entrèe Heirloom tomato salad, sumac yoghurt, foraged herbs twenty four Roasted carrot, quinoa, pickled mustard seeds, golden raisins Main Course Marinated tofu, hoisin sauce, crisp noodles, daikon radish, eggplant, cashew twenty two thirty Gluten free gnocchi, goat s cheese, mushroom, pea purée, truffle beurre noisette, pine nuts Dessert Textures of rhubarb, coconut pannacotta, basil granita, pistachio crumb thirty five Mango sorbet, passionfruit, lychee Gluten free crêpes suzettes, burnt orange curd, aerated fruit chocolate, Vanilla mascarpone foam, Grand Marnier twenty eight

6 Dessert Lemon verbena crème brûlée, lychee, passionfruit gel, Miellerie honey ice cream Textures of rhubarb, crème fraiche mousse, pink pepper, basil granita, pistachio crumb Flexible caramel, dry caramel, apple, Coaldale walnuts, Madeira milk gel, Granny Smith ice cream Chocolate brioche pudding, whiskey gelée, cardamom cream, candied orange, ginger soil Crêpes suzettes (cooked at your table), twenty eight burnt orange curd, aerated fruit chocolate, Vanilla mascarpone foam, Grand Marnier

7 Cheese Lingot D Argental Lyons, France soft - cow s milk creamy cheese - easily spread - white mould rind Quince paste Fourme D Ambert Auvergne, France mildest blue - cow s milk creamy - delicate fruity flavor - mushroom overtones Truffle honey and pear Cinco Lanzas Spain firm - sheep, goat s, cow s milk crumbly - creamy mouth feel - aromatic Pickled prunes Isabella Gouda Holland smooth - firm - dense - cow s milk aged - buttery - savoury Seedless sun muscats Pyengana Mature Cheddar N.E. Tasmania Hard - cow s milk stirred curd technique - open texture - flakey Carrot relish Jurassic D Affine Jura mountains, France hard - cow s milk aromatic- tangy - fruity Wild fig chutney 30g/60g nine fifty/fifteen fifty nine fifty/fourteen fifty nine fifty/fourteen fifty nine fifty/fifteen fifty nine fifty/fifteen fifty ten/fifteen fifty

Spring & Summer Seasonal Menu

Spring & Summer Seasonal Menu canapés COLD CANAPÉ Pacific oyster, yuzu kosho, pickled cucumber, bonito flakes Confit salmon, falafel crisp, smoked yoghurt, dill cucumber, sour cherry Salmon and spring