Jess Allen’s 5 Course Menu

Seasonal farmed & foraged vegetables with home made ricotta & black garlic

Blue Swimmer crab & smoked mackerel remoulade with avocado mousse, cucumber, beetroot & squid ink tapioca

Master Stock Crispy skin duck breast, fermented wombok, lap cheong, butternut squash & duck broth

Salt baked Herb crusted Lamb rack served with Heirloom beets, watercress emulsion & lamb jus

Petit fours- chocolate fondant tartlet, raspberry friand, profiteroles & lemon meringue posset

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2019-02-25T14:25:37+11:00