Marco’s Modern Australian Menu
Entrée
Crispy polenta cake, putanesca sauce, basil oil
Spicy Lobster, green bean and mango salad, edible flowers, champagne vinaigrette, micro herbs
Wild mushrooms risotto, truffle oil, shaved parmesan
Mushroom and chicken vol au vent
Pumpkin ravioli with sage butter, pecorino, rocket leaves
Main
Barramundi with pancetta, shimeji mushrooms, cauliflower and horseradish puree, basil oil
Pepper crusted tuna, spicy ponzu, bok choy, Asian mushrooms
Beef Fillet, garlic mash, roasted baby vegetables, creamy peppercorn sauce
Whole roasted pork tenderloin with peas, roasted shallots and pepper jus, creamed potato
Seared scallops, caramelized shallot and cauliflower puree, broad beans
Dessert
Chocolate Mille Feuille with raspberry coulis, seasonal berries and salted caramel ice cream
Lemon meringue tart with rich chocolate ice cream, wild flowers
Chocolate lava cake, berry sorbet, seasonal berries
Lamington layer cake, coconut ice cream
Trio of panna cotta, cannoli and cassata ala Siciliana