Lunch and Dinner Menu
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Lunch and dinner menu Cold entrée Freshly shucked oysters, lemongrass and ginger jelly, crispy shallot wafer Seared yellow fin tuna rolled with basil, soft mozzarella, smoked Pyrenees salt King salmon, beetroot powder and Sichuan pepper gravlax, pickled nashi pear, rockmelon Artichoke and purslane confit with rosemary, borlotti, and cannellini bean ragout Crystal Bay prawns with sumac, tabouli, eggplant confit, toasted pistachio and halva crumble Sautéed yabby tail, red witlof, mustard cress dill and walnut vinaigrette (surcharge of $6.70) Grass fed beef tataki with lime, toasted sesame and pickled daikon Hot entrée Double baked Gruyere cheese soufflé Little casserole of caramelised pine mushroom, heirloom tomato and toasted akudjura butter Roast scallop, wilted baby leek, crispy pancetta and black truffle emulsion Cloudy Bay clam fritters, celeriac puree, preserved lemon and saffron broth (surcharge of $3.50) Braised oxtail cappelletti with fava bean and thyme ragout Spanner crab and sweet pea dumpling, creamed spinach and mascarpone Boneless King quail poached in butter soy with salad of tatsoi and confit ginger Soft semolina parmesan gnocchi, slow cooked fennel, grape tomato and basil Queensland tiger prawns with hoi sin, chilli and crushed peanuts, cucumber and crisp wonton salad Turmeric and chilli soft shell crab, shaved coconut and papaya salad, lemongrass mayonnaise King crab and sea urchin mousse, blood orange and broad beans (surcharge of $6.00) Raviolo of poached skate and eschalot confit, lemon olive caper butter 1 1 Main course Marseille style stew of John Dory, saffron and Pernod, sebago garlic puree and red pepper rouille Crispy skin barramundi fillet, salt and pepper zucchini flowers, ginger, soy and shallot Roast mulloway, confit Jerusalem artichoke, parsley and lemon vinaigrette Warm chargrilled kingfish on wakame soba noodle salad, wasabi glaze Chopped Indian spiced prawns baked on snapper fillet, lime and ginger butter sauce Grilled King salmon, kaffir lime and tamarind, stir fried vegetables rolled in betel leaf, ginger rice Poached coral trout with a broth of artichokes, saffron, broad beans, red peppers and chilli oil Slow poached corn fed chicken galantine with purple carrots and chestnut puree Roast chicken breast infused with lemon verbena, pearl barley risotto and golden beetroot Whole spatchcock deboned, roasted and stuffed with quince and crushed walnut, za’atar jus Muscovy duck breast with lavender honey glaze, white polenta galette and sautéed cardoons Fennel peppered loin of lamb, caramelised baby fennel, French eschalots and broad beans Tunisian brik of lamb, roast lamb rack, chickpea and parsley salad, harissa, pomegranate jus Green and pink peppercorn crusted venison, grey ghost mushroom dumpling, apple confit Slow roasted loin of veal with roast baby vegetables, horseradish cream and golden jus Chargrilled grass fed beef eye fillet, wood fungi and porcini galette, Tasmanian pepper sauce Hereford tenderloin poached in five spice liqueur, nameko mushrooms and sweet potato noodles Whole roasted grass fed striploin, Yorkshire pudding, green pea puree and rosemary jus Our chef will select accompaniments to best compliment your main course, such as: Potato and parsnip puree or Roast Andean Sunrise potatoes or Baked gratin of desirée potatoes, caramelised onion and thyme or Steamed jasmine rice Premium seasonal vegetables such as brussels sprouts, baby zucchini, broccolini, roast cherry truss tomatoes or Steamed Asian greens such as bok choy, choy sum, gai larn Salad of Asian greens, soy, lime and sesame seed oil dressing or Green salad, Limestone chardonnay vinegar and extra virgin olive oil or Salad of thinly shaved zucchini, lemon, extra virgin olive oil and fresh mint Freshly sliced sour dough bread Cheese Individual plates or platter for the table Pyengana clothbound cheddar, Trinity Cellars Jersey brie, Berry Creek Tarwin blue, honey almond paste and handmade lavoshe Brebirousse D’Argental washed rind, spiced pear chutney and oat crackers 2 Dessert Treacle and walnut pudding, crystallised walnuts, cinnamon anglaise and stout ice cream Chocolate silk dome with mandarin liquid centre, cocoa nib crisp and mandarin sorbet Quince terrine, caramelised chestnuts, quince jelly, chestnut crisp and balsamic ice cream Manuka honey brulée, rhubarb jam, bee pollen and poached rhubarb Rum baba, poached spice pear, ginger mascarpone, French Earl Grey gel and gingerbread tuile Baked yoghurt and pistachio custard, cocoa nib soil, rose syrup and yoghurt flakes Blood orange and goats curd cheesecake, Spanish almond crumble and blood orange salad Coconut sorbet, citrus fruit salad and ruby grapefruit gel Petit four White chocolate, coconut and passionfruit jube Pecan and malt tartlet Peanut butter mousse and milk chocolate lollipops Sour cherry cake domes with cream cheese glaze Blood orange profiterole with pistachio cream Raspberry and chocolate meringue pie Coconut and black sesame bar Sacred Grounds organic fair trade coffee and selection of T2 tea with biscotti and hand-made chocolate truffles Pricing Lunch Dinner 2 course - $55.50 3 course - $67.50 3 course - $65.50 4 course - $82.50 Add canapés on arrival, selection of 3 - $8.50 Add Petit four platter, selection of 2 - $5.60 Petit four platter served as dessert, selection of 4 Alternate service $3.85 per person per course Notes Prices are per person and exclude GST Minimum charge of 10 guests Under 50 guests, there is a charge for our Chef of $188.00 There may be seasonal variations to certain menu items Degustation menus Add additional courses to 4 course dinner menu - $15.00 per course We can design a menu to include your favourite ingredients and premium seasonal produce 3 .