Geoff Hart’s Modern Australian Menu
Entrée
Lobster-tail tortellini in bisque foam with broad beans and spring onion infuse oil
Blue cheese and sweet potato agnolotti with split beans and walnut crumb
Smoked duck leg with pickled beetroot on parsnip puree and brussels sprout leaves
24-hour cooked beef cheek on kale risotto with pickled red onions and finger lime crème fraiche
Main
Chicken in chorizo marinade on mushroom barley with burned leek and crispy skin
Flank steak on truffle mash, baked potato skin with charred broccolini and truffle red wine jus
Smoked lamb shoulder with whipped herb cream cheese on silver beet and roasted beetroot
Steamed barramundi with lemon myrtle foam on slow cooked asparagus and carrot pearls
Dessert
Salted caramel and chocolate fondant with brown sugar banana mouse and passionfruit curd
Red wine quince with warm sheep’s milk cheese parcel, pistachio sponge and mulled white pear
Yuzu cheesecake with vanilla white chocolate, slow cooked rhubarb and vanilla cake
Individual cheese plates with quince paste, maple crystallised pecans and house made lavosh
Quick Enquiry

Graham Shillito (VIC)

David Sullivan (VIC)

Lorraine Avard (VIC)

Amy Minichiello (VIC)

Jackie Horgan (VIC)