Matthew’s Sharing Menu

Choose 2 from each section. All dishes will be served

feasting style on platters to share in the middle of the table

Entrée

Beef short and ricotta gnocchi with charred leek rings, pumpkin marmelade and parmesan crisp

Steak tartar with warm potato truffle foam, pickled shallots, spinach emulsion and matchstick potatoes

Lobster tail tortellini in bisque foam with broad beans and spring onion infuse oil

Snapper on black risotto pickled fennel, grilled zucchini and capsicum foam

Slow-cooked duck breast on balsamic lentils with celeriac and duck fat popcorn

Main

Steamed barramundi with lemon myrtle foam on slow cooked asparagus and carrot pearls

Flank steak on truffle mash, baked potato skin with charred broccolini and truffle red wine jus

Smoked lamb shoulder with whipped herb cream cheese on silver beet and roasted beetroot

Chicken in chorizo marinade on mushroom barley with burned leek and crispy skin

24-hour cooked beef cheek on kale risotto with pickled red onions and finger lime crème fraiche

Dessert

Elder flower panna cotta with strawberry, rhubarb, meringue, lime zest and pistachio sponge

Dark choc ganache tarte with raspberry gel, banana foam and frosted peanut crunch

Individual cheese plates with quince paste, maple crystallised pecans and house made lavosh

Red wine quince with warm sheep’s milk cheese parcel, pistachio sponge and mulled white pear

Yuzu cheesecake with vanilla white chocolate, slow cooked rhubarb and vanilla cake