Charles’ Modern Australian

v= vego
g= gluten free

Amuse

Gin cured salmon w’ beetroot & yuzu gel (gf )

Spicy gazpacho shooter (v,gf )

Entrées

Pork cheek (guanciale) Agnolotti w’ scallop roe foam, dill

Local Harvey Bay prawns w’ citrus watercress salad (gf)

Duck break w’ braised endive (gf)

Tomato & basil Aranchini w, salsa verde (v)

Ceviche pink snapper w’ avocado mousse, finger lime & vanilla, micro herb (gf)

Mains

Wagu beef w’ Cavolo Nero, pearl barley, fermented jus (gf)

Squid ink tortellini filled w’ Barramundi & scallop mousse – lobster bisque reduction

Barramundi fillet w’ beurrè Blanc, pea puree, spinach & leek ash (gf)

Kangaroo loin w’ roasted plum coulis, confit kohlrabi, spinach & jus (gf)

Gnocchi gardenia confit basil tomato, asparagus, snaps, pecorino & ricotta salda (v)

Sides

Roasted baby beets w’ pickled radish, hazelnuts, curd, Modena balsamic glaze (gf,v)

Wild rocket w’ confit tomato & Parmesan (v,gf)

Crisp chats w’ speck & jus (gf)

Dessert

Christmas pudding w, vanilla ice cream

Choc-coffee liqueur Semifreddo w’ praline, mascarpone, berry gel (v,gf)

Vanilla Buttermilk panna cotta w’ Persian floss, sorbet (v,gf)

Louisiana traditional key lime pie w’ Italian meringue (v)

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2018-09-22T13:32:17+00:00