Francesco Castellana’s Modern Australian Menu

Entrée

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

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

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

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

Main

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

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

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

Dessert

Yuzu cheesecake with vanilla white chocolate, slow cooked rhubarb and vanilla cake

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

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

Deconstructed dark chocolate and raspberry mousse cake with coffee caramel