Andrew’s 5 Course Tasting Menu
MENU 1
Pan-seared scallops with sugar snap peas and pickled red radish
Lobster tail tortellini in bisque foam with broad beans and spring onion infuse oil
Snapper on black risotto pickled fennel, grilled zucchini and capsicum foam
Steamed barramundi with lemon myrtle foam on slow cooked asparagus and carrot pearls
Salted caramel and chocolate fondant with brown sugar banana mouse and passionfruit curd
MENU 2
Quail on diamond clams paella with Bloody Mary gel and crackling skine
Octopus raviolo with edamame on cauliflower puree and chorizo crumb
Slow-cooked duck breast on balsamic lentils with celeriac and duck fat popcorn
Flank steak on truffle mash, baked potato skin with charred broccolini and truffle red wine jus
Yuzu cheesecake with vanilla white chocolate, slow cooked rhubarb and vanilla sponge cake
MENU 3
Steak tartar with warm potato truffle foam, pickled shallots, spinach emulsion and matchstick potatoes
Squid ink tagliatelle with smoked salmon roe and sea urchin emulsion
24-hour cooked beef cheek on kale risotto with pickled red onions and finger lime crème fraiches
Smoked lamb shoulder with whipped herb cream cheese on silver beet and roasted beetroot
OR
Chicken in chorizo marinade on mushroom barley with burned leek and crispy skin
Individual cheese plates with quince paste, maple crystallised pecans and house-made lavosh
OR
Red wine quince with warm sheep’s milk cheese parcel, pistachio sponge and mulled white pear
Quick Enquiry

Michelle Apostolovski (VIC)

Mark Needham (VIC)