Lyan’s Modern Australian Menu

Entrée

Heirloom beetroot carpaccio, beetroot textures, macadamia curd, whipped ricotta, basil, herb oil, brioche crisp (V, GF)

Shiitake mushroom tortellini, mushroom-chicken consommé, pickled daikon, garlic chive oil

Pan-seared scallop, edamame purée, salsa verde, chorizo soil, herb oil, micro shiso (GF)

Korean beef tartare, chilli sesame oil, nashi pear, yuzu kosho, wasabi furikake, seaweed lavosh (GF)

Truffle mushroom chicken roulade, parsnip purée, baby carrot, parmesan foam, porcini jus (GF)

Main

King brown mushroom, smoked cauliflower purée, baby onion, root vegetable textures, crispy enoki, truffle jus (V, GF)

Sous-vide lamb backstrap, confit herb-garlic purée, minted pea, sheep’s labneh, pistachio dukkah crumb, rosemary jus, herb oil (GF)

Spiced duck breast, miso Chinese cabbage, carrot-ginger purée, anise myrtle crumb, mandarin jus (GF)

Angus beef rump cap , truffle potato fondant, charred broccolini, soyinfused black garlic jus (GF)

Miso-glazed sous-vide salmon, cream velouté, leek, pickled fennel, smoked tomato chutney, crispy curry leaves (GF)

Dessert

Matcha & white chocolate budino with seasonal berries, Ice cream

Espresso banoffee tart, caramel sauce, spiced tuile, mint

Coconut vegan panna cotta, cocoa nibs, maple, seasonal berries (GF, DF)