Jess Allen’s Modern Australian Menu

Entrée

Bass Strait Scallops, Nduja butter, BBQ Corn

Hiramasa King fish ceviche, nashi pear, native quandong, avocado, blue corn tortilla

Prawn stuffed Zucchini Flowers, Sicilian Caponata

O’Connor Gippsland Beef Tartare, pickled muntrie berries, Pomme Gaufrettes

A Chefs Garden of seasonal home grown organic vegetables & herbs, bunya nut espuma, wattle seed lavosh

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

Western plains Pork, mustard greens, scotch egg, apple & mustard sauce

Line caught Snapper, sea succulents, dessert lime, beurre blanc

Hand Rolled Gnocchi, verjuice, fresh peas, morels, courgettes, pecorino

Dessert

Espresso Crème Brulee with poached fruit

White Chocolate Cremeux, Davidson plum sorbet, lime sable

Lemon Myrtle meringue Tart, wattle seed pastry

Pavlova, passionfruit curd, macerated strawberries, fresh fruit, Chantilly

Cheese

Payson Breton Brie, spiced honey, walnut French toast

Aged Comte tart, Davidson plum, caramelised beetroot

Blue Stilton, rhubarb relish, wattle seed lavosh