SEASONAL SIT DOWN MENU

SPRING SIT DOWN 2017

Entrée

Pork of yellow fin tuna, black beans, avocado, seaweed, sesame (GF, DF)

Vitello Tonnato - poached veal fillet, seared tuna, quail egg, remoulade dressing (GF, DF)

Seared scallops, Serrano ham, pomegranate dressing, pickled zucchini & broad bean salad (GF, DF)

 

Main Course

Slow cooked lamb, pea puree, snow pea tendrils, crispy mint, runner beans, mint oil (GF)

Togarashi spiced monkfish, confit & charred leeks, fennel puree, saffron chat potatoes (GF)

Roast duck breast, radicchio, burnt mandarin miso, duck jus, grilled broccolini (GF, DF)

 

Dessert

Coconut semi freddo, lime caramel, roast pineapple, caramelised puffed quinoa (GF)

Chocolate pave, blackberry sorbet, caramel & dark chocolate mousse

Blood orange baked cheesecake, fennel ice cream, honeycomb, bee pollen

 

AUTUMN/ WINTER

Canapes

Chicken liver parfait choux bun

Peking duck wonton, masterstock, micro coriander (DF)

Entree

Ham hock croquet, potato puree, piccalilli (GF) 

Lobster linguine, bisque

Forest mushroom & pumpkin Baklava, honey blossom & walnut dressing (V)

Main Course

Roast barramundi, jus braised carrots, prosciutto, red wine sauce, king brown mushrooms (GF, DF)

Szechuan spiced monkfish, duck shiitake broth, chinese broccoli (GF, DF)

8 hour braised beef cheek, truffle "Mac & cheese", kale chip

Roast & confit spatchcock, cracked wheat & walnut pilaf, pomergranate jus

 Dessert

Apple crumble cremeux, oat clusters, hazelnut tuile

Treacle tart, milk ice cream

Bitter chocolate delice, caramel meringue, red wine quince 

 

V= Vegetarian, GF= Gluten Free, DF= Dairy Free