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