Geoff Hart’s 5 Course Tasting Menu

MENU 1

Pan-seared scallops with sugar snap peas and pickled red radish

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

Snapper on black risotto pickled fennel, grilled zucchini and capsicum foam

Steamed barramundi with lemon myrtle foam on slow cooked asparagus and carrot pearls

Salted caramel and chocolate fondant with brown sugar banana mouse and passionfruit curd

MENU 2

Quail on diamond clams paella with Bloody Mary gel and crackling skine

Octopus raviolo with edamame on cauliflower puree and chorizo crumb

Slow-cooked duck breast on balsamic lentils with celeriac and duck fat popcorn

Flank steak on truffle mash, baked potato skin with charred broccolini and truffle red wine jus

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

MENU 3

Steak tartar with warm potato truffle foam, pickled shallots, spinach emulsion and matchstick potatoes

Squid ink tagliatelle with smoked salmon roe and sea urchin emulsion

24-hour cooked beef cheek on kale risotto with pickled red onions and finger lime crème fraiches

Smoked lamb shoulder with whipped herb cream cheese on silver beet and roasted beetroot

OR

Chicken in chorizo marinade on mushroom barley with burned leek and crispy skin

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

OR
Red wine quince with warm sheep’s milk cheese parcel, pistachio sponge and mulled white pear