Entree

Poached salmon ballotine, pickled cucumber, herbed fromage blanc

Roast Chicken veloute hens egg , tarragon cappuccino

Warm Sydney rock oysters, smoked leek butter

Scallop and kingfish Carpaccio, shiso & soy

Tartare of market fresh fish, tender calamari, horseradish air

(v) Handmade baby gnocchi ,tomato fondue,crisp sage and butter foam


Mains

Southern highlands organic chicken, potato puree , roasting juices
 
 
Grass fed drover beef , kipfler potato confit, woodland fungi, bordelaise syrup

 
12 hour Berkshire Pork, potato gratin ,cabbage ,compressed apple & natural  jus

 
Kent farm lamb, young taro, scorched onion, goats milk puree , thyme jus


Desserts

Textures of Chocolate and nut

  Bread & Butter pudding, fluid banana gel , popcorn crumbs

caramelized pears,gingerbread cake, , malted milk and toasted seeds

  Soft blue cheese, apple fluid gel, pickled raisins & biscuits