Jack Guy’s Modern Mediterranean

Entrée

Coffin Bay Oysters – Shallot Vinaigrette

Beetroot carpaccio – lemon yoghurt – pickled fennel-cavalo nero

Tasmanian Scallops – oyster cream – pancetta

Gnudi – Salsa Verde – Parmesan

Burrata – Eggplant Caponata – Chilli Pangrattato

Lamb Backstrap – Pecorino – Gremolata

Main

Wild Mushroom Risotto – Pecorino – Truffle

Organic Eye Fillet – Mushroom Puree and Oyster Mushrooms – Kipflers –  Red Wine Jus

Ocean Trout  – Mussels – Capsicum and Tomato bisque

Pork tenderloin – roast beetroot – sweet potato puree – maple jus

Roasted Duck Breast – Chestnut Puree -Dutch carrots

Milking Yard Farm chicken – Roast kipflers – Winter Greens – Lemon Butter Sauce

Dessert

Chocolate Fondant

Pannacotta – chocolate -raspberries

Deconstructed tiramisu

Lemon Posset – chocolate and plum

Passionfruit and Dark Chocolate Pavlova

Raspberry Sorbet

Book Chef

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Book Chef
2020-04-03T09:46:36+10:00