TASTING AUTUMN VEGETABLES

Transcription

1

2 TASTING AUTUMN VEGETABLES Six course 90 with matching wines 145 Our tasting menu is designed f the enjoyment of the whole table Queensland blue pumpkin consommé - cèpe butter, mushroom brioche Bridgewater Mill Pinot Noir Chardonnay, Adelaide Hills, SA Beetroot - Meredith goat curd, blackberry wine vinegar, candied macadamias Tamar Ridge Pinot Noir, Tamar Valley, TAS Silken tofu brik - ciander, avocado, young herbs, petals Tamar Ridge Riesling, Tamar Valley, TAS Polenta and potato galette - roasted heritage tomatoes, herbed walnut dressing Drift Sauvignon Blanc, Marlbough, NZ Frogme Creek Iced Riesling, Coal River Valley, TAS Autumn cheese selection - by our cheese monger, Adam Husseini, accoutrements McWilliam s Hanwood Estate Tawny, NSW

3 TASTING - AUTUMN Six course 90 with matching wines 145 Our tasting menu is designed f the enjoyment of the whole table Queensland blue pumpkin consommé - cèpe butter, mushroom brioche Bridgewater Mill Pinot Noir Chardonnay, Adelaide Hills, SA Marinated yellow fin tuna - radish remoulade, pickled ginger dashi, cultured cream Chateau Peyrol, Cotes des Provence, France Fraser Coast spanner crab brik - ciander, avocado, young herbs, petals Abellio Albarino, Rias Baixas, Spain Black Angus beef fillet - presented pink, sea urchin butter, Asian mushrooms, pt jus Jim Barry The Cover Drive Cabernet Sauvignon, SA Frogme Creek Iced Riesling, Coal River Valley, TAS Autumn cheese selection - by our cheese monger, Adam Husseini, accoutrements McWilliam s Hanwood Estate Tawny, NSW

4 ENTREE Beetroot - Meredith goat curd, blackberry wine vinegar, candied macadamias Braised beef sht rib - chili caramel, anise carrot puree, pickled autumn vegetable Pressed Browdale belly of pk - char grilled green apple velvet, crackling crumble Fraser Coast spanner crab brik - ciander, avocado, young herbs, petals Marinated yellow fin tuna - radish remoulade, pickled ginger dashi, cultured cream Queensland blue pumpkin consommé - cèpe butter, mushroom brioche MAIN Spiced lamb rump - eggplant caponata, lamb fat and sherry vinegar dressing King salmon - pepper paste, finger lime, native honey, butternut squash Poached Goldband snapper - balsamic glazed watermelon, passionfruit beurre blanc Black Angus beef fillet - presented pink, sea urchin butter, Asian mushrooms, pt jus Polenta and potato galette - roasted heritage tomatoes, herbed walnut dressing SIDES 10 Greens of the season Truffle and parmesan chips Mixed salad leaves

5 DESSERT Chamomile tea crème brulée - raspberry sbet, bee pollen, raspberries Autumn cheese selection - by our cheese monger, Adam Husseini, accoutrements Banana Crêpes - prepared tableside - rum glazed banana, banana rum and raisin ice cream Valrhona chocolate 70% delice - baked figs, almond crisp, malt ice cream AFTER DINNER COCKTAILS Frangelico Affogato - Frangelico, espresso, vanilla ice-cream Amaretto Sour - amaretto liqueur, lemon juice, sugar syrup, bitters Espresso Martini - Kahlua, Absolut Vanilla, espresso Grasshopper crème de menthé, white créme de cacao, cream 14 DESSERT WINE NV Mris Muscat, Rutherglen, VIC NV Campbell Rutherglen Topaque, Rutherglen, VIC 2016 Frogme Creek Iced Riesling, Coal River Valley, TAS

6 SET Two course 49 Three course 59 ENTREE Marinated yellow fin tuna - radish remoulade, pickled ginger dashi, cultured cream Pressed Browdale belly of pk - char grilled green apple velvet, crackling crumble Silken tofu brik - ciander, avocado, young herbs, petals MAIN King salmon - pepper paste, finger lime, native honey, butternut squash Spiced lamb rump - eggplant caponata, lamb fat and sherry vinegar dressing Polenta and potato galette - roasted heritage tomatoes, herbed walnut dressing DESSERT Valrhona chocolate 70% delice - baked figs, almond crisp, malt ice cream Chamomile tea crème brulée - raspberry sbet, bee pollen, raspberries SIDES 10 Greens of the season Truffle and parmesan chips Mixed salad leaves