Geoff Hart’s Modern Australian Menu

Entrée

Beef short ribs and ricotta gnocchi with charred leek rings, pumpkin marmalade and parmesan crisp

Pork belly on sweetcorn risoni, puffed wild rice and broad beans

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

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

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

Main

Rack of lamb under herb – olive crumb on baba ganoush with silver beet and rich dark red wine sauce

 Flank steak on black cabbage with gratin potato and pickled red onion

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

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

Morton bay bug on squid ink spaghetti with cherry tomatoes, chilli and fresh basil

Dessert

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

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

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

Coconut cheesecake with rum infused pineapple, raspberry and mango caviar

Earl Grey infused creme brulée dome on jaconde with cherry, ruby chocolate chard and hazelnut crunch