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Taste of Tamarind Which Has Been Carefully Crafted to Delivery Complementary Palate Pleasers

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Taste of Tamarind Which Has Been Carefully Crafted to Delivery Complementary Palate Pleasers PREPARE TO EXPERIENCE THE EXCEPTIONAL Our Tamarind chefs specialise in “Australian Freestyle’ cuisine, where they incorporate styles, ingredients and techniques from other cultures and cuisines, and let their imagination run free. Using the finest of locally obtained produce, including honey from our own ‘Sky Garden’ high above our hotel rooms, our chefs have created a culinary adventure just for you. Make your choice from our main menu or for a holistic experience enjoy the specially selected Taste of Tamarind which has been carefully crafted to delivery complementary palate pleasers. This can be paired with our skilfully selected wines or choose your own from our extensive wine menu. However you choose, please enjoy. Our wait staff are available to assist you with your selections. Should you have any dietary requirements please let us know. TASTE OF TAMARIND Poached Moreton Bay bugs, pickled watermelon, gazpacho jelly, avocado, crisp bacon, herbed crème fraiche GF, NF Veuve D’Argent NV, Loire, FRA Duck liver parfait cigars, celeriac and lemongrass remoulade, and saffron oil SF, NF, DF 2019 Vasse Felix Filius Chardonnay, Margaret River, WA Kangaroo fillet tataki, toasted buckwheat, pepperberry, bush plum and betel spice DF, NF, SF 2019 Lavau Rosé, Cótes du Rhóne, FRA Palate Cleanser - Fizz Slow braised duck Penang curry, lychee, caramel pumpkin, crushed peanuts GF, DF 2018 Riorret Lusatia Park Pinot Noir, Yarra Valley, VIC Cassava cake, caramelised banana, palm sugar, coconut gelato, roasted peanuts GF 2019 Frogmore Creek Iced Riesling, Coal River Valley, TAS $120 PER PERSON $180 WITH MATCHING WINES V: Vegetarian VV: Vegan GF: Gluten Free DF: Dairy Free NF: Nut Free SF: Seafood Free Please advise our team of any dietary requirements. ENTRÉE KANGAROO FILLET TATAKI SF, NF, DF 23 With crisp tail pastille, toasted buckwheat, pepper berry, bush plum, betel spice DUCK LIVER PARFAIT CIGARS SF, NF, DF 24 With celeriac and lemongrass remoulade, and saffron oil POACHED MORTON BAY BUGS GF, NF 27 With pickled watermelon, gazpacho jelly, avocado, crisp bacon, herbed crème fraiche SLOW COOKED BEEF CHEEK SF, NF 26 With herbed gnocchi, Gallo blue cheese béchamel, pumpkin pickle SWEETCORN PANNACOTTA V, VV, DF, NF 25 With black garlic, seasoned local mushrooms, baby corn, fried onion TORCHED TUNA DF, NF, GF 25 With toasted matcha ash, pickled estuary clams, cucumber ketchup, fermented chilli, nori TAMARIND TASTER PLATE Single 29 Duck liver parfait cigars SF, NF, DF Share 44 Kangaroo fillet tataki SF, NF, DF Torched tuna DF, NF, GF V: Vegetarian VV: Vegan GF: Gluten Free DF: Dairy Free NF: Nut Free SF: Seafood Free Please advise our team of any dietary requirements. MAIN SLOW BRAISED DUCK PENANG CURRY GF, DF 45 With lychee, caramel pumpkin, crushed peanuts EDAMAME BEIGNET & SEARED HALLOUMI GF, NF, SF 38 With white bean hummus, marinated artichoke, salted lemon, chermoula cream FIVE SPICED PORK BELLY SF 44 With pork croquette, spicy plum sauce, cashews and sesame PALM SUGAR CURED BEEF FILLET GF, NF, SF 48 With braised oxtail, lemon grass and smoked dates, sumac butter emulsion, purple cabbage PAPER BARK ROASTED TASMANIAN SALMON GF 45 With local reef fish ravioli, fried soft shell crab, lemon verbena emulsion WHOLE BABY BARRAMUNDI GF, NF, DF 44 With chilli, garlic and tamarind sauce, toasted rice and coriander SIDES Tempura lotus chips, tom yum spiced mayo, sesame and chilli GF, V, VV 11 Duck egg fried rice, lap cheong sausage, spiced pork belly, spring onion GF, DF, NF 13 Wok tossed vegetables, white pepper and garlic, aged soy GF, NF, DF 10 Miso braised eggplant, fried spicy pork, black vinegar, shitake mushrooms DF, NF, SF 13 Green papaya salad, peanuts, nahm jim V, VV, GF, SF 11 V: Vegetarian VV: Vegan GF: Gluten Free DF: Dairy Free NF: Nut Free SF: Seafood Free Please advise our team of any dietary requirements. DESSERTS MALDON SEA SALT CHOCOLATE FONDANT NF 22 Strawberry Thai basil spring roll, saffron cream, vanilla ice-cream RHUBARB AND KAFFIR LIME PANNA COTTA GF, NF 18 Ginger beer, orange blossom honey syrup CASSAVA CAKE GF 17 Caramel banana, palm sugar, coconut gelato, roasted peanuts PINA COLADA PADDLE POP NF 17 Confit rum pineapple, tropical gel, Malibu jelly TASTER PLATE 32 Rhubarb and kaffir lime panna cotta Cassava cake Maldon sea salt chocolate fondant TAMARIND CHEESE PLATE 24 Local Tableland Gallo cheese & international cheeses, crackers, Davidson’s plum paste & native honey LIQUEUR COFFEES AFFOGATO 18 A shot of coffee with ice-cream served with a liquor of your choice IRISH COFFEE 18 Jameson topped up with coffee and cream JAMAICAN COFFEE 18 Bacardi Oakheart and Kahlua topped with coffee and cream ROMAN COFFEE 18 Vanilla Galliano topped up with coffee and cream MEXICAN COFFEE 18 Kahlua and tequila topped up with coffee and cream V: Vegetarian VV: Vegan GF: Gluten Free DF: Dairy Free NF: Nut Free SF: Seafood Free Please advise our team of any dietary requirements..
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