Eddie’s Modern Mediterranean

Entrées

Slow cooked pulled beef ravioli on pureed sweet potato, with baby carrots, beets and fresh parmesan

Chickpea, zucchini & feta fritters with spiced hummus and baby herb salad (V)(GF)

Crisp skinned pork belly, celeriac puree & chilli marinated orange glaze (GF)

Rockfish ceviche, fine sliced fennel, red onion, capers & crisp skin powder (GF)

Grilled eggplant, local goats cheese, smocked capsicum moussaka with pearl couscous tomato relish (V)(GF)

Brandy, gin & lime cured Tasmanian salmon, sautéed bacon & leek with grain mustard cream (GF)

Mains

Yellowfin tuna with peppered crust, Lebanese cucumber, dill lebneh salad & lemon dressing (GF)

Crisp skinned duck breast, truffled cinnamon infused risotto, brandied vanilla bean sauce & fennel puree (G).

Western District peppered lamb loin, confit sweet potato, sautéed spinach & mint infused lentil jus (GF)

Roast cauliflower, with Moroccan spice, brown rice, hummus, cumin pumpkin & asparagus (V)(VE)(GF)

12 hour cooked pressed beef, poached in port jus, with mushroom pate, fondant potato & green beans (GF)

Prosciutto wrapped free range chicken, fried sage, kipfler potato, baby leek & thyme jus roti (GF)

Desserts

Poached pear and raisin pudding, rich custard, bread & sweet wine poached pears (V)

Port infused chocolate tart, crème englaise & vanilla bean ice cream (V)

Spiced poached strawberry pie, with thick cream, drizzled with its own sauce & toffee swirl (V)

Zesty baked lemon tart, double cream & pistachio praline powder (V)

Book Chef

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2020-02-13T14:58:29+11:00