Jess Allen’s Modern Australian Menu
Entrée
Local Prawns, Nduja butter, caramelized cauliflower
Lemon Myrtle cured Salmon, nashi pear, native quandong, avocado, blue corn tortilla
Pumkin & Saffron Risotto with Aged pecorino textures
O’Connor Gippsland Beef Tartare, pickled muntrie berries, Pomme Gaufrettes
Home grown Potatoes, fermented truffle foam, smoked leeks & parsnip
Main
Chateaubriand of O’Connor Gippsland beef served with honey carrots, potato pave, bernaise and red wine jus
Pasture raised Chicken Ballotine, mushroom & comte pithivier, pernod sauce
Crispy Western Plaines Pork Belly, mustard greens, scotch egg, apple & mustard sauce,
Line caught Coral Trout, sea succulents, dessert lime, grilled romaine, beurre blanc
Red wine onion tart, goats cheese souffle, beets, caramelised brussels
Dessert
Salted Caramel Crème Brulee with Grapefruit
White Chocolate Cremeux, flambe banana, mandarin sable
Rhubarb Frangipane Tart, meringue, wattle seed pastry
Chocolate garden- a variety of chocolate textures & flavours
Cheese
Payson Breton Brie, spiced honey, walnut French toast
Aged Comte tart, Davidson plum, caramelised pear
Blue Stilton, rhubarb relish, wattle seed lavosh
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