3 courses · by Hemant
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
Hemant will adjust any course for allergies, the season or your guests' tastes.