Francesco Castellana’s 5 Course Tasting Menu

Choose one dish from each course

1ST COURSE

Beef eye fillet carpaccio with white tomato mousse, parmesan custard and chili kale crisp

Tuna tartar under gazpacho foam with avocado and pickled fennel

Pan seared scallops with lemon myrtle foam on spinach crème and chili threads

Kingfish and radish ceviche on pickled red cabbage, roquette and sweet potato crisp

2ND COURSE

Confit duck leg and ricotta gnocchi with butternut pumpkin marmalade under beetroot dust

Lobster tail tortellini in bisque foam with broad beans and spring onion infuse oil

Slow cooked duck breast on braised purple cabbage puree with potato gratin and red wine jus

24 hour braised beef cheek cigar on truffled cauliflower puree

3RD COURSE

Lamb rack on baba ghanoush with charred broccolini and fennel salad

Morton Bay Bug and handmade squid ink tagliatelle with fresh pecorino

Tender pork belly with black champagne kale on potato rosette and crackling

Baked flounder on asparagus risotto with crispy fish skin and finger lime crème fraiche

4TH COURSE

Smoked lamb shoulder on brioche with grilled zucchini and rosemary – potato foam

White wine barramundi baked in a paper parcel with sweet potato pearls and blistered cherry tomatoes

Slow cooked chicken in chorizo on mushroom barley with burned leek and crispy skin

Beef eye fillet steak, slow cooked in a pepper marinade with green beans and pancetta croquette

5TH COURSE

Rhubarb meringue tart with crème patisserie, pistachio crumble and macerated strawberry

Green apple and limoncello mille feuille with glazed blue berries and hazelnut praline

Deconstructed dark chocolate and raspberry mousse cake with coffee caramel

Individual cheese plates with quince paste, maple crystallised pecans and house-made lavosh