Jess’s Modern Australian Menu

Entrées

5 score wagyu bresaola, courgette, truffle foam, smoked egg yolk, puffed rice, porcini powder

Sou vide fillet of Ocean trout, vongole, sea succulents, natives leaves & caviar beurre blanc

Twice Baked Goats cheese Souffle, heirloom beetroots, aged balsamic, garden leaves

Hand Cut pappardelle, white anchovy, broccolini, heirloom tomatoes &pangrattato

Mains

Wattleseed crusted Western Plaines pork belly, apple, black garlic, seeded mustard sauce & warrigal greens

Hand Rolled Gnocchi, slow braised beef cheek, broad beans, 16 month pecorino

Fresh mushroom Agnolotti, seasonal mushrooms, Tuscan kale, pine nuts & sage burnt butter sauce

Pan roasted Blue eye cod, smoked eel brandade, sauce verge & green beans

Desserts

Warm pistachio cake, elder flower strawberries & lemon myrtle custard

Yuzu cremeux, caramelized white chocolate, passionfruit &freeze dried coconut

Chocolate Banoffee pie, banana, wattleseed pastry & torched meringue

Payson Breton Brie, truffle honey, caramelized walnuts &home madelavoush

Book Chef

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Book Chef
2020-05-18T18:36:47+10:00