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
Other Menus

Jen Stumbles (NSW)