CHAMPAGNE BY THE GLASS NV Louis Roederer Brut Premier Iona Estate Sangiovese Rosé 15 NV Ruinart Blanc de Blancs 45

Size: px

Start display at page:

Download "CHAMPAGNE BY THE GLASS NV Louis Roederer Brut Premier Iona Estate Sangiovese Rosé 15 NV Ruinart Blanc de Blancs 45"

Julia Harrison
6 years ago
Views:

1 SUSTAINABLE SEASONAL WHOLEFOOD

2 Whilst you consider our menu why not start with a glass of Champagne or a pre-dinner cocktail paired with some of our market inspired canapés and nibbles CHAMPAGNE BY THE GLASS NV Louis Roederer Brut Premier Iona Estate Sangiovese Rosé 15 NV Ruinart Blanc de Blancs 45 PRE-DINNER GIN COCKTAILS Served with limited edition gins from Australia Single 30ml - 22 / Double 60ml - 32 ARCHIE ROSE - SPRING HORISUMI Red shiso, yuzu, lemon twist, edible flowers & tonic FAIR - BARREL AGED GIN Cardamom, cinnamon stick, raisin, lemon twist & tonic FOUR PILLARS - BLOODY SHIRAZ Shiraz grapes, raspberry, lime twist & soda MARKET INSPIRED CANAPÉS & NIBBLES Robata grilled and ash smoked baba ganoush, sumac flatbreads 14 Green olives with smoked tomatoes and aged fetta 12 Salmon conserva served with soy and linseed crisps 14 Ox heart tomato, pickled sardines, basil, tartine 20 Fremantle octopus, wasabi, raw soy, edamame 24 WILD FRESH SIGNATURE OYSTERS BY EWAN MCASH Served with lemon, sweet apple and cucumber 4.8 each (Min 6)

3 DINNER Two courses 90 Three courses 115 FOR THE TABLE Seeded bread with ancient grains & whipped cottage cheese, seaweed infused sea salt ENTRÉE SEARED SCALLOPS White almond gazpacho, wood roasted piquillo, curry leaf oil, confit onions DRUNKEN QUAIL Poached quail breast, shaoxing wine, heirloom vegetables, pickled egg, crisp chicken skin GLAZED KING SALMON Torched rare, white miso, sweet garlic, furikake, micro red cos, soy, wakame oil JACKS CREEK WAGYU CARPACCIO Thinly sliced wagyu sirloin, crisp school prawns, avocado, salted egg yolk, mustard leaves HAND PICKED SPANNER CRAB Slow cooked eggplant, spring radish escabeche, zucchini blossom, sweet lime, wood sorrel ROBATA GRILLED BRASSICAS Whipped homemade silken almond milk tofu, charred brassicas, spring shoots, marinated wood ear, wild rice crisps, mushroom salt SUPPLEMENT 12 ROASTED MORETON BAY BUG TAIL Black barley, preserved lime and chilli butter, watercress leaves

4 MAIN HUMPTY DOO BARRAMUNDI Roasted & glazed fillet, citrus salt, red capsicum koshu, broad bean tahini RUBY TUNA Rare seared ruby tuna loin, crushed chimichurri, agrodolce eggplant & zucchini, baby onions cooked in whey, aromatic leaves SEARED CHAROLAIS FLANK STEAK Horseradish koji, smoked almond paste, baby turnip kimchi, crisp enoki, braised shitake mushrooms BORROWDALE FARM PORK RIB CUTLET Flash grilled, preserved lemon, asparagus, spring garlic shoots, aged cider vinegar sauce TWICE COOKED TINDER CREEK DUCKLING 5 day dry aged duck breast and confit leg, sweet ginger, black barley, black miso eggplant, semi dried grapes, crisp cabbage leaf PASTURE RAISED MILLY HILL SPRING LAMB Boned and rolled new season baby lamb, marjoram scented freekeh, fermented baby vegetables, rich lamb pho BUCKWHEAT CAVATELLI PASTA Home ground buckwheat flour, hand shaped cavatelli, charred artichokes, squash and king mushroom, smoked walnut romesco, puffed grains SUPPLEMENTS 20 PATAGONIAN TOOTHFISH Pan seared, crushed black olive, warrigal greens and crisp basil DRY AGED GRASS-FED CUTS FROM SOUTH GIPPSLAND, VICTORIA Cooked under flash grill, pink salt brine crust, green horseradish miso, pickled peppers 450g Dry aged rib on the bone 400g Dry aged sirloin on the bone SIDES 12 Wok tossed spring greens with chilli and crushed ginger Roasted charisma potatoes, garlic and herbs Flash fried ancient grains, broccolini, yuzu koshu Sticky carrot and pumpkin with aged fetta and puffed quinoa Baby cos salad, bagna cauda dressing, reggiano

5 DESSERT A plate of chocolate textures #5 Fresh mango, coconut sorbet, lime, crisp pineapple Sweet market garden, candied pumpkin jam, dulce, pepita ice cream, aerated black sesame Frozen banana miso, peanut and soybean, scorched blueberries Hot raspberry soufflé with chocolate top, pistachio and pecan granola, frozen yoghurt Chef s selection of cheese with dates, compressed fruit, pastes and seeded water breads CHEESE AND CHOCOLATES PREMIUM CHEESE BOARD 60 (serves 2-4) A selection of carefully aged and ripened best in class world cheese matched with fresh pickles, compressed fruit, activated nuts and seeded water breads with kamut toast OUR BOX OF TRUFFLES & SWEET TREATS 20 Citrus cashew truffles, pecan butter and matcha, beetroot and raspberry macarons, sweet coconut & ginger, hazelnut praline and white chocolate TEA & COFFEE 6 Superior blend coffee by Campos Black leaf teas with fresh herbal infusions by Ovvio DIGESTIVES & LIQUEURS Averna, Amaro Montenegro, Baileys, Disaronno, Drambuie, Fernet Branca, Frangelico, Grand Marnier, Limoncello, Pernod, Ricard 11 FORTIFIEDS Galway Pipe, Australia 12 Penfolds Grandfather, Australia 20 Warres Vintage, Portugal 22 AFTER DINNER DRINKS Full spirit and wine list available upon request. DESSERT WINE 375ml 2014 Mitchell Noble Semillon, Clare Valley Rockford Semillon, Barossa Valley Mt. Horrocks Riesling, Clare Valley De Bortoli Semillon, Riverina Charles Hours Jurancon, Sud-Ouest Chateau Roumieu, Sauternes ml 2009 Chateau Rieussec, Sauternes 230 Please note a 7.5% discretionary staff gratuity charge will be added to the bill.

CHAMPAGNE BY THE GLASS NV Louis Roederer Brut Premier Iona Estate Sangiovese Rosé 15 NV Ruinart Blanc de Blancs 45

CHAMPAGNE BY THE GLASS NV Louis Roederer Brut Premier Iona Estate Sangiovese Rosé 15 NV Ruinart Blanc de Blancs 45 SUSTAINABLE SEASONAL WHOLEFOOD Whilst you consider our menu why not start with a glass of Champagne or a pre-dinner cocktail paired with some of our market inspired canapés and nibbles CHAMPAGNE BY THE