S H A R E D SM HE AN RU E D T H MR E E N U OS HN AE R E D I N C
FRIDAY / SUNDAY START YOUR ENGINE (canapés) Strawberry, pomegranate and dragon fruit smoothie bowl, toasted coconut, passionfruit N, V Smoked egg curd, bacon and caramelised onion relish, cheddar buttermilk roll N QUALIFYING (canapés) Smoked Buxton trout, chilli mayonnaise, cucumber and apple pickle, charcoal bun N Mini cheeseburger pithivier, mustard aïoli, tangy pickle N WARM UP LAP (canapés) Pork belly chicharrón, sesame green bean salad, plum caramel D, G, N Mexican spiced cauliflower, almond sesame crust, smoked pepper aïoli D, V POLE POSITION (substantial) Smoked sweet potato, za'atar, whipped goat curd, puffed seeds and grains V Poached chicken, asparagus, leek and spring herb sorghum salad G, N THE MAIN RACE (substantial) 12-hour roasted lamb shoulder, smoked eggplant, sheep's milk yoghurt, caramelised baby onions, dehydrated tomato crisp G, N Pan seared salmon fillet, sticky coconut rice, edamame beans, pickled seaweed salad, miso glaze D, N Roasted beetroot and ricotta ravioli, orange burnt butter, walnut pangritata V THE SWEET BACKMARKER (canapés) Milk chocolate mousse, blackcurrant gel, chocolate cake crumble N, V Margarita lime tart, tequila marshmallow V Rose and white chocolate lamington, raspberry and lychee jam N, V Assorted mini Magnums THE FINAL PIT STOP (soak) Tempura whiting, vinegar salted fries, dill remoulade D, N Lamb kofta, butter puff pastry, smoked tomato and tahini aïoli THE CHEQUERED FLAG (soak) Jamaican fried chicken, rum-pickled pineapple relish, coconut bun N Beef brisket potstickers, chilli and stout glaze D
SATURDAY START YOUR ENGINE (canapés) Caramel cranberry granola, Granny Smith apple and cinnamon smoothie bowl V Pulled pork, apple sauce, maple bacon crumb, rye croque monsieur N QUALIFYING (canapés) Chive gougère, smoked salmon, crème fraîche N Pressed lamb croquette, whipped potato cream, roasted vine tomato, olive soil N WARM UP LAP (canapés) Wagyu beef skewer, coriander sour cream, puffed and grilled corn salsa G, N Truffled mushroom, caramelised leek and chestnut tart, whipped feta V POLE POSITION (substantial) Goat's cheese, roasted and pickled heirloom beetroots, smoked mayonnaise, blackberry and coffee soil, purple shiso V Seared sesame crusted tuna, coconut, chilli, mango and soba noodle slaw, lime wedge D, N THE MAIN RACE (substantial) Smoked beef brisket, mustard seed and carrot purée, golden beetroot crisps G, N Pot roasted chicken, black garlic, Jersey Royal potato crush, truffle jus, black rice crumb D, G, N Spring pea, spinach and ricotta gnocchi, lemon and rocket gremolata, Grana Padano V THE SWEET BACKMARKER (canapés) Piña colada jelly, coconut crème, coconut and pineapple crumble N, V Snickers chocolate tart, peanut butter snow V Red velvet cake, raspberry cheesecake frosting, freeze-dried raspberry N, V Assorted mini Magnums THE FINAL PIT STOP (soak) Barbecued glazed chicken breast, roasted red onion and coriander pizza N Kalonji curry crumbed prawn cutlets, sweet potato fries, mint raita N THE CHEQUERED FLAG (soak) Bourbon basted cheese burgers, Mexican street corn, chipotle aïoli, caramelised onions, queso menonita, pretzel bun Braised pork belly and shredded carrot kimchi dumplings, black vinegar soy, coriander slaw D
FRIDAY / SUNDAY START YOUR ENGINE served on arrival Rösti Bar Rösti: Sebago potato and chive; Sweet potato and corn; Zucchini and Parmesan Toppings: Hot smoked salmon; Honey ham; Chorizo; Crème fraîche; Avocado smash; Goat s cheese; Feta Roasted roma tomatoes; Kasundi; Onion jam; Nut dukkah Salts: Tomato; Vinegar; Volcanic ash THE FINAL PIT STOP Served in the afternoon Slider Bar Build your own favourite slider combination! Keep it traditional or make it spicy! Brioche Bun: Traditional; Charcoal; Tomato Protein: Chilli and cilantro chicken; Pulled pork; Beef brisket Toppings: Caramelised onion; Tomatoes; Shredded lettuce; Coleslaw; Jalapénos; Pickles; Fresh chilli; Cheddar cheese; Condiments: Barbecue sauce; Spicy aïoli; Mayonnaise; Ketchup; Assorted mustards - American, Hot English, Seeded
SATURDAY START YOUR ENGINE served on arrival Le crêperie A selection of sweet and savoury crêpes served with an assortment of toppings and mixed fruits Selections include: Sweet Rocky road - chocolate, marshmallow, sour cherries Lemon cake - old classic lemon and sugar Apple pie - apple, cinnamon and cream Savoury Traditional toastie - smoked ham, cheese and tomato Forestière - mushroom, thyme, Gruyére The Mexican - pulled pork, spicy salsa, avocado Pacific - smoked salmon, capers, red onion and crème fraîche THE FINAL PIT STOP served in the afternoon Loaded Nachos Pick your base: Yellow, white, blue and red corn chips Finish it off: Chilli con carne Black bean mix Queso manchego liquid cheese Spicy tomato salsa Guacamole Charred grilled corn salsa Avocado and mango salsa Tangy tomatillo and cumin salsa Sour cream Fresh crushed chilli/oil
ALL DAYS Yarra Burn Premium Cuvée Brut, Yarra Valley, Victoria Dusky Sounds Sauvignon Blanc, Marlborough, New Zealand Billy Goat Chardonnay, Geographe, Western Australia Ta Ku Pinot Noir, Marlborough, New Zealand Grant Burge Miamba Shiraz, Barossa Valley, South Australia Heineken James Boag s Premium Light James Squire Orchard Crush Apple Cider Aqua Panna Still Mineral Water San Pellegrino Sparkling Mineral Water Assorted Schweppes Soft Drinks Spring Valley Orange Juice Genovese espresso coffee and a selection of speciality teas available throughout the day