Danika Heslop Menu
Entree
Prawns with Cauliflower and Rocket
Pan fried prawns in lemon with cauliflower puree and cauliflower florets. Chive and lemon oil dressing, rocket salad and sticky apple reduction
Scandinavian Mussel Soup
Mussel Veloute with crispy bacon, scallions and capers
Seared Beef Carpaccio
Australian beef tenderloin with shaved parmesan, oyster mushrooms, caramelised onion and mixed herbs dressed in a truffle oil vinaigrette
Smoked Salmon and Spring Vegetable Salad
Tasmanian Smoked salmon with the best spring vegetables served with a horshradish crème fraiche and fried shallot
Sydney Rock Oysters with a cucumber and shallot brunoise, salmon roe, and a champagne vinaigrette.
Main
Pan fried Ocean Trout Risotto
Cous Cous with Roasted Seasonal Vegetables
Eggplant, Halloumi and Zuccini, Capcicum and Asparagus Chargrilled and tossed with fresh hearbs served over a citrus chilli cous cous
Steak & Chips
Cooked sirloin with twice cooked hand cut potatoes , garlic roasted cherry tomatoes on the vine and sauted spinach with Beurre Cafe de Paris
Barramundi with creamed spinach
Pan Seared Barramundi served on spinach with crème fraiche, crispy beetroot chips and a lemon, chive and macadamia dressing
Duck breast with mushroom risotto
Local duck breast with mixed field, shitake, oyster, enoki, swiss brown mushrooms, cooked in onion and white wine finished with fresh parsley and mushroom jus.
· Lamb with Endive Tart and Sweet Potato puree
Lamb rack caramelied endive cooked in puff pastry, served with a roasted sweet potato puree puree and micro herbs
Dessert
For lovers of Chocolate
Dark chocolate mouse, chocolate shards, dark chocolate sauce and white chocolate truffle
Raspberry fruit tart
Served with crème patisserie
White chocolate mudcake
Served warm with sauterne poached strawberries and lime syrup
Fruit Salad with a hint of chocolate
The best of the seasoned fruit, berries, pear, orange and dates, with a mix of fresh and poached fruits, homemade mashmellows drizzled in bitter warm chocolate
Baked Brie
Twist on a cheese fondue with lavoche, grapes and quince paste
