Jack Guy’s Modern Mediterranean

Entrées

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

Mains

Wild Mushroom Risotto – Pecorino – Truffle

Organic Eye Fillet – Mushroom Puree and Oyster Mushrooms – Kiflers –  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 kiflers – Winter Greens – Lemon Butter Sauce

 

Desserts

Chocolate Fondant

Panna cota – chocolate -raspberries

Deconstructed tiramisu

Lemon Posset – chocolate and plum

Passionfruit and Dark Chocolate Pavlova

Raspberry Sorbet

Book Chef

Like this Menu?

Get your booking in today and start to customise your ultimate dining experience

Book Chef
2017-12-19T14:55:03+00:00