Jess’s Modern Australian Menu


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

Hand made mushroom Agnolotti with caramelized shallots, sage & pecorino

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

Grain Fed Beef Carpaccio with truffle foam, poached quail eggs & white anchovies


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

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

Pan Seared Barramundi with Sea Succulents, celery hearts, panko mussels & lemon emulsion

Hand Rolled Truffle Gnocchi, wild mushrooms, broad beans, kale, watercress & blue stilton


Chocolate fondant with raspberry sorbet

Lime & Ginger crème brulee with salted caramel popcorn

Lemon myrtle pana cotta with strawberry textures& wattle seed tulle

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

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