Geoff Hart’s 5 Course Tasting Menu

MENU 1

Tuna tartare and avocado with chilli gel, toasted sesame seeds wafer and pickled mushrooms

Lobster ravioli in bisque with spring onion and crustacean infused oil

Rack of lamb under herb – olive crumb on baba ganoush with silver beet

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

Dark chocolate ganache tarte with yuzu gel, banana foam and frosted peanut crunch

Or

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

MENU 2

Pulled pork cappelletti with pancetta crisp, mustard foam on purple cauliflower crème

Smoked caviar with truffle potato foam, beetroot crème fraiche and green oil

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

Chicken breast in smoked butternut pumpkin on green barley with crispy chicken skin and cranberry gel

Coconut cheesecake with rum infused pineapple, raspberry and mango caviar

MENU 3

Pan seared scallops with sugar snap peas and pickled red radish

Duck breast on red cabbage puree, carrot crisp and duck fat pop corn

Morton bay bug squid ink pasta with semi dehydrated cherry tomatoes and pickled chillies

Smoked lamb shoulder in filo pastry, artichoke puree, minted pea and potato matchsticks

Elderflower panna cotta with strawberry, rhubarb, meringue, lime zest and pistachio sponge