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
Quick Enquiry

kelly n (VIC)

Ingeborg Pratt (VIC)