Hemant’s Modern Australian Menu

Entrée

Hiramasa Kingfish – ponzu – black grapes – seaweed puree

Roasted butternut pumpkin – puffed rice – goji berries– labneh – pumpkin seeds

Tataki Salmon – pickled cucumber – avocado – sago crisp – yuzu & sake dressing

Banana prawns – cannellini beans – pork belly – smoked paprika

Lamb loin – Moroccan spices – mint yogurt

Corn-fed chicken – smoked cauliflower puree – pistachio

Main

Snapper – leek – petit lentils – crab bisque

Goan spiced cafreal chicken – saffron risotto – burnt shallots

Black Angus beef eye fillet – spinach – fennel puree – truss tomatoes

Lamb shoulder – 8 hours cooked – creamy mash potatoes – seasonal mushrooms

Buta no Kakuni – Japanese braised pork belly served with bok choy and sticky rice

Dessert

White chocolate – macha

Meringue – salted almonds – macerated berries

Flan in a jar – pistachio crumble – orange

Sweetened black rice – chia – coconut – burnt sugar

Dark chocolate mousse– raspberry – passionfruit

Book Chef

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Book Chef
2020-04-01T20:09:29+10:00