Amy Barrowman's Menu
Entree
Steamed snow crab, pickled cucumber and green papaya salad on betel leaves
Chai smoked duck breast on chilli roasted walnut and poached pear salad
Spanish mackerel tartar, with fresh wasabi and finger lime dressing
Freshly shucked oysters with pickled ginger sorbet
Roasted pumpkin gnocchi with lime leaf and curry sauce
Mains
Tandoori spiced lamb back strap grilled and served on a rattle potato, watercress and riata salad
Grilled blue eye trevalla on a braised vongole and fennel stew with pernod broth
Dukkah spiced salmon on orange dill potato mash with a saffron Beurre Blanc
Oven roasted chicken breast stuffed with harissa on a warm cous cous salad and wilted garlic spinash
Dessert
Trio of brulees including lavender, rich white chocolate and lemon curd
Star Anise Panna Cotta with caramilised and grilled pineapple
Rhubarb and strawberry compote with fresh Greek yogurt and almond tuiles
Rich chocolate and rose water tarts
