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

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