Melissa’s French / Italian Fusion
Entree
Insalata Caprese, Buffalo boconcini, roma tomatoes, ripped basil
with lemon olive oil emulsion
Pan Fried Gnocchi, wild mushroom, truffle oil, pecorino
Beetroot Cured Salmon Gravalax with Cornochions And Caper berries
Trio of Scallops with pea puree and pancetta crisps
Cauliflower 3 ways with toasted hazelnuts, charred brussel sprouts and truffle oil.
Main
Roasted Chicken Breast, preserved lemon, kipfler potatoes
and basil oil broad bean puree
Market Fresh Fish with Seasonal greens and Buerre Blanc
Fillet of Beef with with pumpkin puree, Charred onions and red wine reduction
Sweet and Sour Pork Neck with Asian Greens and Ponzo Mayo
Parpadelle with Lamb rib and sicilian basil napoli sauce
Desserts
Classic Lemon Curd Tart with whipped Cream and Berries
Death by chocolate, Chocolate 4 ways dessert plate
Trio of sorbet with caraway wafers, berry coulis and candied nuts
Panna Cotta, clients choice of flavour with seasonal berries

Julian Hayward - AMEX (QLD)

Hayden Fisher (QLD)

Nikki Wilson (QLD)

Allan McGeachie (QLD)

jason harley (QLD)