Nathan Giurdanella’s Modern Australian
Entrée
Barbequed Lakes Entrance King prawns w Granny Smith & ruby grapefruit rémoulade, pomegranate & salsa Verde (GF)
Pan seared quail w freekeh, treacle baked parsnip & turnip w caraway seeds, beetroot paint, pecans, parsley w pear cider vinaigrette (GF)
Parsnip Gnocchi, w nut brown butter, Russian garlic, shaved nutmeg, sage, lime, baby Brussels sprout leaves, & aged parmesan (V)
Crispy & Spicy Snapper popcorn taco w toasted corn & coriander salsa, Jalapeno, iceberg lettuce, sour cream & chilly, lime Salt
Baked Local Flathead tails w organic almond, green olive, caper crust w Blood orange, pine nut, shallot salad, red wine vinaigrette & salsa Rouge
Main
Chicken under a brick. Grilled marinated 400gm Spatchcock w cracked wheat, honey basted turnips, toasted corn, oven dried baby tomatoes, pecans, parsley & Cinzano Vermouth Jus lie
Pistachio nut & tarragon crusted High grade Australian Lamb rack w crispy roast Dutch crème potato, leek puree, baby carrots, Romano flat beans & sticky lamb sauce
Barbecued grain fed 4 week dry aged Eye Fillet steak w double cooked garlic & rosemary chips, smoked shallot puree, slow cooked smooth cauliflower, sugar snaps & Shiraz beef shin jus lie (GF)
Pan seared Northern Black Cobia w lemon Skordalia, ripe baby tomato salsa, fragrant zesty olive oil crumbs & sautéed radicchio (depending on market availability)
Char grilled, Organic Pork cutlet w smashed Dutch crème potatoes, fennel & celeriac salad, treacle basted baby carrots, crispy crackle, sage baked apple & Muscat jus lie (GF)
Organic country fresh vegetable moussaka layered between burnt pumpkin caraway seed béchamel sauce, wood fired eggplant & zucchini, sweet potato baked in its own skin, smoked mushrooms, over ripe tomato & basil sauce (V)
Dessert
Intoxicated berries Macerated in Cointreau w Lime ice cream & smashed candied pecans (GF)
French Crepes w orange caramel star anise sauce & vanilla bean ice cream.
Tiramisu di riso w Imported Strega & chocolate shavings.
Baked fig & pistachio nut flan w palm sugar, honey glaze, w lemon Bacardi semi whipped cream
Steamed treacle & banana pudding w smoked chocolate ganache, soft caramel, mint & thick cream
Warrnambool Smoked Cheddar, Stilton blue & Tasmanian triple brie, Maggie Beer quince paste, Beurre Bosc pear, walnuts, & wafer crackers
