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

Andrew Haining (VIC)

Phil Thornley (VIC)