Strawberry gazpacho compressed watermelon tomato concasse crème fraiche micro basil

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Gyles Henry
5 years ago
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2 Menu Charcutière Preset per table Pressed duck terrine King prawns, gribeche piccalilli vegetables Coffin Bay oysters, rose and Champagne jelly Shaw River buffalo mozzarella Prosciutto olive tapenade Barossa bark Entrée Strawberry gazpacho compressed watermelon tomato concasse crème fraiche micro basil Seared kangaroo loin confit strawberries and blueberries coastal greens mirin, sake and toasted seaweed dressing hazelnuts Oven roasted spatchcock breast sprouting grains Braidwood black garlic perfume of Bas Armagnac baby sage Pialligo Estate bacon toasted pepitas 63C Mount Majura egg grilled green asparagus watercress sheep s yoghurt honey-burnt vanilla vinaigrette Yellowfin tuna tartar black sesame ume lemon baby coriander lime and organic soy dressing Southern fried quail mustard mayonnaise slaw maple roasted pineapple tomato and chili chutney Air dried bresaola shaved fennel pickled nashi pear walnuts baby celery Kiln smoked Tasmanian salmon fillet Canberra Distillery vodka pressed cucumber and radish salad dill sour cream avocado guacamole toasted brioche crumbs

3 Main Cape Byron Angus fillet Dutch cream potato mash peas pickles grain mustard Mache espresso and Pialligo bacon jus Pulled Cowra lamb shoulder brik roast pistachio gravel goats milk yoghurt pomegranate kitchen garden micro herb salad, oregano and rock sugar vinaigrette Confit duck Maryland Patatas Bravis celeriac chips leatherwood honey roasted brussel sprouts Pedro Xeminez reduction Crispy skin King Reef barramundi fillet cauliflower foam butter roasted king brown mushrooms Wakame salsa Verde 12 hour slow cooked Bangalow pork belly sesame baked apple hazelnut parsnip cream prune puree scratchings cherry balsamic Three bone lamb rack butternut pumpkin purée blackened pearl onions cherry and chocolate jus krispy kale Crispy skin Petuna ocean trout crème fraiche whipped potato green pod vegetables jamon shard chorizo tendrils saffron and apple emulsion Organic chicken breast roasted stone fruit freekeh pan juices Gulf of Carpentaria prawn ravioli pork crackle green tomato marmalade Leek and Neal s Yard cheddar tart caramelised onion chutney sorrel Vincotto balsamic Sides per Table ($2.00 per person, per side) Roast fingerling potatoes Café de Paris butter Garden leaves and kitchen herbs roasted hazelnuts orange marmalade vinaigrette yoghurt Heirloom tomato cherry bocconcini baby basil Morella Grove caramelised vanilla balsamic dressing

4 Dessert Caramelized banana slice Dulcey chocolate mousse chocolate sponge caramel glaze peanut and dried banana brittle Raspberry Charlotte - Jaconde sponge raspberry bavarois, popcorn, gel, sorbet Passionfruit Eton mess passionfruit dust musk scented meringue crumb Traditional lemon meringue tart mandarin honeycomb organic nut toffee and cocoa nib soil Opera slice - almond jaconde espresso buttercream dark chocolate ganache blood orange macaron Valrhona Caramelia Press Club Strawberries Original since 1999 Butterscotch mousse Marie Brizzard Fraise soaked strawberry vanilla bean ice cream Mango Galliano Box - Opalys chocolate and Galliano mousse mango vanilla bean sponge cherry coulis Leatherwood honey and pistachio pannacotta chocolate feuilletine macadamia and white chocolate crumble cinnamon gel Chef s Selection of Roving Desserts (Tray served for 30 minutes) - Stilton and quince paste tartlets - Salted caramel éclairs - Lamington macarons - Glace pecan and dark chocolate mud cake - Portuguese custard tart Fromage Sartori Bellavitino Espresso Fromager d Affinois Bleu Le Grand Conquérant Cropwell Bishop Stilton quince and vanilla bean paste muscatels Barossa bark Kurrajong kitchens lavoche sea salt falwasser

5 Main Course $37.00 per person 2 Course Canapes & Main $49.00 per person 2 Course Entrée & Main $58.00 per person 2 Course Main & Dessert $59.00 per person 3 Course Canapes, Main & Dessert $63.00 per person 3 Course Entrée, Main & Dessert $73.00 per person Tasting Menu - 5 Courses Chefs Choice $82.00 per person 50/50 Alternate Serve Meals $8.00 per person Allow our Chefs to create the menu for you and receive a discount of $5.00 per person Includes freshly baked bread rolls house made butter herbal and leaf tea or coffee chocolates

Entrée Roasted sweetcorn and smoked paprika veloute celeriac chips blue swimmer crab Avruga

Entrée Roasted sweetcorn and smoked paprika veloute celeriac chips blue swimmer crab Avruga Menu Charcutière Preset per table King prawns, gribeche wood smoked Mediterranean vegetables Coffin Bay oysters, rose and Champagne jelly Shaw River buffalo mozzarella Prosciutto salami olive tapenade