Amanda’s Modern Australian

Entrée

Handmade baked gnocchi and melted parmesan with a roquette pear salad (V / Vegan Option)

14 month dried cured Serrano Jamon bruschetta confit truss tomatoes, shaved pecorino  (GF Option – V/Vegan Option should this be selected)

Fresh Sydney rock oysters served with matsuhia dressing and lime (GF)

Confit pork belly, green pea puree and truffled potato (GF)

Main

12 hour slow braised Kimberley Red beef cheeks, pommes puree and buttered greens (GF)

Sumac rubbed lamb rump confit kumera, green beans and coriander yoghurt (GF)

Succulent chicken breast white bean cassoulet and paysanne of carrot (GF)

Grilled market fish on pea puree with dill and baby caper butter (GF)

Porcini and Wild Mushroom Risotto w. creamed feta (V, Vegan Option / GF)

Dessert

Modern kahlua tiramisu cups

 Passionfruit creamy cheesecake and toffee shards (GF Option)

 Baked camembert fondue, quince jam, green apple and melba toast (GF Option)

 Buttermilk pannacotta, mixed berries (GF)