Amanda’s Modern Australian

Entrée

Handmade baked gnocchi and melted parmesan with a roquette pear salad (V, Vegan option)

Freshly shucked Sydney rock oysters with nahm jim

14 month dried cured Serrano Jamon, cauliflower pannacotta, confit truss tomatoes, shaved pecorino (GF)

Prawn fritter baby roquette and balsamic caramel

Main

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

Ricotta and spinach ravioli, pomodoro sauce, basil and shaved pecorino (V)

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

Succulent chicken supreme in brown butter, citrus polenta and minted peas (GF)

Dessert

Sticky date pudding, caramel sauce + vanilla ice cream

Chocolate fudge cake, Belgium choc sauce + vanilla ice cream

Baked camembert Fondue, quince jam, green apple and melba toast

Buttermilk pannacotta, mixed berries + biscotti