Plated LunchES & dinnerS

Price per person from $65.00 for 3 courses

Price per person from $55.00 for 2 courses

(additional $3.00 per person, per course for alternate service) 

Entrée

LAND:

Roast breast & confit leg of quail, popped wild rice tabbouleh, labneh, pomegranate (GF) 

Five spice duck breast, sushi rice, toasted sesame, pear soy dressing (GF, DF)

Sous vide drunken chicken, corn puree, baby coriander, black garlic aioli (GF, DF)

Seared quail breast, chestnut mushroom risotto, Australian winter truffle oil, Grana Padano (GF)

Five spiced duck & shiitake mushroom pie, creme fraiche pastry, Asian mushrooms, ginger

Vitello Tonnato - aliced poached veal, baby capers, seared Yellowfin tuna & anchovy dressing (GF)

Wagyu beef tataki, mushroom dashi, edamame (GF, DF)

Angus beef fillet carpaccio, liquid wasabi, lotus root, pickled daikon (GF, DF)

Tortellini of lamb shank, spinach watercress puree, truffle tomato salsa

Smoked ham hock terrine, Piccalilli & toasted sourdough (DF)

SEA:

Snow crab salad, pickled daikon, spinach & nori, creme fraiche, tobbiko (GF)

Tian of Alaskan snow crab, avocado, lemon thyme, oven dried heirloom tomatoes, sweet corn vinaigrette (GF)

King prawns & Alaskan crab with saffron linguini, cucumber salad & chilli oil (DF)

Prawn ravioli, crispy fried school prawns, cashew mousse, chipotle oil (DF)

Salmon & prawn nori, avocado wasabi puree, soy gel, shiso (GF, DF)

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

Smoked clearwater scallop. black fennel puree, chorizo, confit orange (GF)

Swordfish carpaccio, citrus, pickled eschallot, fennel salad (GF, DF)

Citrus cured ocean trout, pickled garden vegetables, sago cracker (GF, DF)

Poke of Yellowfin tuna, black beans, avocado, seaweed & sesame (GF, DF)

Seafoos Tasting Plate: (GF, DF)

  • Hiramasa kingfish sashimi, flying fish roe
  • Yellowfin tuna, ginger lime & coriander dressing
  • Sydney rock oyster, rice wine vinaigrette 

 GARDEN:

Crispy goats cheese pralines, radish, kale (V)

Burratina, heirloom tomatoes, pumpkin seed oil, micro basil (V, GF)

Sweet potato gnocchi, corn & jalapeno salsa (V)

Salad of roasted baby beetroots, marinated feta, radish, candied walnuts & bitter leaves, balsamic caramel, extra virgin olive oil dressing (V, GF)

Twice baked cauliflower cheese souffle, Roquefort, pickled cauliflower, radicchio (V)

Baked mini brie, pickled celery, grapes, apple & walnuts (V, GF)

Pumpkin sage & 3 cheese ravioloni, beurre noisette, walnuts, manchego (V)

Pea panna cotta, asparagus & radish salad, ricotta, crostini (V) gf on request

Seasonal edible garden, humus, olive oil (Vegan, DF, GF)

Forest mushroom & walnut baklava, almond cream, blossom vinaigrette, pine nuts (Vegan, DF)

Fermented beetroot, blackberries, seaweed & hazelnuts (Vegan)

 

Main Course

PADDOCK:

Slow roast lamb shoulder, carrot puree, dukkah, dates (GF)

Pistachio crust lamb rump, spiced eggplant chutney, preserved lemon & herb freekah,beans, jus (GF)

Rack of lamb with sage roasted garlic mash, baby vegetables & rosemary jus (GF)

Grass fed beef fillet, beef cheek schnitzel, chimmichurri, charred eschallots pickled shiitake, cherry vine tomatoes

8 hour braised beef cheeks, truffle "mac n cheese", kale chip

Manning Valley grass fed fillet beef, spinach watercress puree, fondant potato, king brown mushrooms, confit garlic (GF)

Sous vide beef rump, lovage emulsion, Paris mash, black garlic, pine nut baby carrots (GF)

Slow cooked veal shoulder, creamed forest mushrooms, crisp spaetzle, pea shoots

Crackling Pork belly, duck & shitake broth, Asian greens

PEN:

La lonica chicken crown, beetroot leaf feta pie, glazed baby beetroot, walnut, chicken jus

Chicken confit, lemon thyme ricotta gnocchi, baby spinach asparagus & peas

La lonica chicken fillet steak, pumpkin puree, asparagus, truffle tomato jus (GF)

Half roasted spatchcock, sauteed thyme zucchini, pea & pearl barley risotto (GF)

Roast duck breast, beetroot gratin, golden beetroot crisps (GF)

 SEA:

Spanish mackerel, confit potatoes, nori butter, smoked mussels, sea lettuce (GF)

Pan fried mulloway, smoked potato puree, ink sauce, squid crackling, sea greens (GF)

Roasted barramundi, cauliflower puree, yuzu miso, edamame & almonds (GF)

Pan fried snapper, sweet potato fondant, broccolini, salsa verde (GF)

Pan seared Atlantic salmon on truffle oil mash, asparagus, roasted garlic & jamon vinaigrette (GF)

Huan Vally ocean trout, ink bean puree, baby corn, umami tomato (GF)

Herbed crumbed ling, potato crab risotto, pea sauce, tendrils lobster oil (GF)

Pan seared dory, textures of fennel, pomegranate dressing (GF, DF)

Classic Tuna Nicoise, quail egg, confit tomatoes, tapenade, green beans, kifpler potatoes (GF, DF)

GARDEN:

Ricotta gnocchi, baby spinach, green peas, roasted heirloom tomatoes (V)

Twice baked goats cheese souffle, salad of roast capsicum, rocket & walnuts (V)

Tempura zucchini flowers, spiced corn, curried apple dressing (Vegan, GF)

Baked eggplant, seasonal baby vegetables, cherry boconcini, salsa verde (V, GF)

Open truffled mushroom lasagne, porcini cream, sea greens (V)

Pumpkin sage & 3 cheese ravioloni, beurre noisette, walnuts, manchego (V)

 

Dessert

FRUITS:

'Berries & meringue', rose cream, crystallised violets (GF)

Compressed apple carpaccio, apple sorbet, apple tuile (GF, Vegan)

Strawberry dumplings with strawberry caramel sauce

Nashi pear ginger tarte tatin, black sesame cream, pear sorbet, pear

Sour cherry frangipane tart, pistachio ice cream, almond cream, sour cherries

Strawberry sphere, roasted rice sorbet, pandan sponge

Blood orange souffle, Valrhona single origin chocolate sorbet (GF, DF)

Coconut mousse- passionfruit, lime, roasted pineapple & spiced strawberry sorbet (Vegan, GF)

Seasonal fruit salad, champagne sabayon, pistachio ice cream waffle

CREAMS:

Apple crumble cremeux, spiced choux bun, oat clusters, mini apple mac

Chamomile tea creme brulee, rhubarb sorbet, apple wafer (GF)

Banana parfait, salted caramel popcorn ice cream, peanut oil (GF)

Cashew cream cheesecake, pecan buckwheat crumb, seasonal fruit (GF, Vegan)

Tonka bean creme caramel, coffee & doughnuts

Neapolitan "Bombe Alaska", fresh berries 

Vanilla panna cotta, strawberry jelly, macaron, crisp pearls 

CHOC:

Millionaires 'Gold' shortbread, yoghurt sorbet, raspberry

Chocolate & beetroot brownie, marmalade ice cream, maple carrot (GF)

Dark Belgian chocolate fondant, poached cherries, coconut ice cream

Valrhona chocolate terrine, pear gel, candied hazelnut (GF)

Salted caramel chocolate delice, blueberry gel, swiss meringue, caramel popcorn

White chocolate panna cotta, yuzu sorbet, caramelized white chocolate, coconut sago (GF)

 

Individual plates of European & Australian cheeses:

Customary Selection; With quince paste, chutney, dried apricot, mixed nuts, grapes, lavoche.

Warrnambool Cheddar- South Australia

Udder Delights Heysen blue- Adelaide Hills

South Cape Edam- Tasmania

Udder Delights brie- Adelaide Hills 

Contemporary Selection; With quince paste, muscatels and lovoche

Gruyere - Tasmania

La petit princess (goat camembert) - South Australia

Tawin blue (cow blue) - Berry Creek

Charleston brie (cow brie) - Woodside, Victoria 

 

** All prices are exclusive of GST 

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