Chau’s Modern Australian Menu

Entree

Steak Tartare, hand cut Harvey beef with buried egg, Spanish onion, capers, cornichons, black salt and flax seed crostini

Pan seared scallops with mango, Spanish onion, tomato, mint salsa and raspberry vinaigrette

Grilled Western Australian octopus, green papaya coriander, mint, Spanish onion and cherry tomato with lemon and chili dressing

Red Emperor carpaccio, radicchio, rainbow radish, micro herbs, wasabi aioli and yuzu dressing

Herb and polenta chips with grilled asparagus, roasted hazel nuts, salsa verde and brie

Main

Line caught Indian Ocean market fish with parsnip puree, asparagus, tomato salsa and dill and herb beurre blanc

Free range chicken breast with pancetta brussel sprouts, Paris mash and candied beets

Crispy skinned duck breast with sweet potato fondant, baby root vegetables and cherry brandy sauce

Grass fed beef or lamb fillet served medium rare, sweet potato pure, chard baby carrots, onions cherry tomatoes, cauliflower and red wine jus

Twice cooked crispy pork belly with tamarind coconut glazed prawns, sweet potato and carrot puree and blanched nasturtium

Ricotta and blue cheese stuffed zucchini flowers on a bed of forest mushrooms risotto finished with shaved parmesan and truffle oil

Dessert

Coconut panna cotta with rhubarb jelly, honeycomb, pistachio crumb and fresh strawberries

Tropics mille feuille combining passion fruit mango and coconut cream layered in three golden caramelised sheets of flaky puff pastry

Baked lemon meringue sandwich with coconut sorbet, passion fruit jelly, basil syrup and passion fruit mousse

Chocolate fondant with winter berry coulis and fresh seasonal berries

Mini poached pear and cardamom cake with white wine poached pear finished with maple cream sauce

Hibiscus and strawberry curd tart with toasted meringue and strawberry compote

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2019-05-06T15:46:06+11:00