Nick Whitehouse Menu
Entree
Market fresh fish tartare classic flavours ,horseradish air ,sourdough crostini
Risotto of Hawkesbury river squid , citrus butter
Cured Tasmanian salmon, suitable garnish & gentleman's relish
Poached salmon ballotine, pickled cucumber, herbed fromage Blanc
Confit Duck Parfait ,pickled raisins, crisp bread
Warm Tasmanian pacific oysters , smoked leek butter or natural
Main:
58c Drover beef ,Roast onion, Foraged mushrooms, Bordelaise syrup
9hr Berkshire pork ,crackling ,Neeps & Tatties, Fine red wine gravy
Organic chicken , Breast & Confit leg ,pommes purée ,legume ala mode
Kent farm lamb ,eggplant ,garden pea ,anchovy butter & jus
Dessert:
70% chocolate mousse ,salted caramel ,fererro Rocher soil,pedro ximinez soaked prune
Bread & Butter pudding, fluid banana gel , popcorn crumble
Soft blue cheese, apple fluid gel, pickled raisins & biscuits
Caramelized pears, gingerbread cake, malted milk and toasted seeds
Raspberry soufflé , raspberry sorbet ,pouring cream (charge of $3pp)
Chocolate fondant ,apricot , peanut butter syrup
