Marc Lasoski Menu

Entrée

Snapper ceviche, pomegranate, lime, coriander, eschalot tomato tostada

Buffalo mozzarella, pickled beetroot, basil, balsamic

Home cured ocean trout, fennel, red sorrel, orange, olive oil

Tuna poke, sesame, nori, green onion, soy

Veal tatare, truffle aioli, baby rocket

Main

 Crisp skin Barramundi, cauliflower puree, wilted spinach, crushed hazelnut sage beurre noisette

Rare beef fillet, herb mushroom, parsnip puree white truffle oil

Pasta ‘Orecchiette’, fennel sausage, chilli, broccoilini, pecorino

Salmon, pea puree,red radish salad, preserved lemon vinaigrette, quinoa

Twice cooked pork belly adobo, pumpkin, coriander, pickled red onion

Dessert

Whipped mascarpone, fresh strawberries, mint and pistachio

Coconut pannacottta, papaya and lime

Chocolate hazelnut mousse, caramelised banana, praline

Chia pudding, pear, maple and granola crunch