Entrées

Teriyaki Beef fillet, szechwan, soy mushroom, wasabi, ginger & snow pea salsa

Brandy, Lemon & Garlic flambéed Prawns, harrisa, goats cheese crouton, mixed herbs

Double baked Hazelnut, Gruyere soufflé, herb mascarpone, spiced sweet balsamic

‘Jamon’ w’ Goats chèvre pannacotta & fire glazed figs

Chicken Rillette, braised leek, celeriac remoulade, sauce gribiche

Mains

Nori dipped Salmon ‘darne’, crushed potato, crayfish tian, dashi mayo

Poached & seared Chicken breast, rosemary celeriac paste, pepperonata, black olive soil

Prosciutto wrapped Lamb, roasted sweetcorn, textures of pea

Roast Beef fillet, potato fondant, ‘soubise’, capsicum purée

Slow braised Pork belly, aniseed mousse, sweet cinnamon glaze, fennel, watermelon

Desserts

Vanilla Buttermilk Pannacotta, lime & basil soup

‘Textures of chocolate’

Choc/chilli mousse
Milk chocolate Bourbon truffles
White chocolate. sugar roasted almond clusters
Dark chocolate violet crumbles

‘Deconstructed’ Lemon meringue pie

Ruby Grapefruit jelly, strawberry marquise, sticky toffee apple, vanilla tuile

Cold Chocolate ‘fettuccine’, crushed hazelnuts, Port macerated fruit, crème anglaise

Petit fours; please choose from
Moroccan almond orange cakes, spiced goats cheese fondant
White chocolate almond clusters
Bourbon truffles
Lemon meringue pies
Butterscotch cloud tartlets
Crisp Biscotti citrus & choc/hazelnut

Book Chef

Like this Menu?

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

Book Chef