3 courses · by Nick
Nick’s Modern French
Entrée
- ‘Market Fish’ tartare horseradish air, sourdough crostini
- Risotto of Hawkesbury river Squid citrus butter
- Cured Tasmanian Salmon g entleman’s relish
- Poached Salmon ballotine pickled cucumber, herbed fromage Blanc
- Confit Duck Parfait pickled raisin, crisp bread
- Tasmanian Pacific Oysters; Natural or w’ warm smoked leek butter
Main
- 58 degree Drover Beef roast onion, foraged mushroom, bordelaise
- 9hr Berkshire Pork crackling, ‘Neeps & Tatties’, red wine gravy
- Organic Chicken breast & leg, pomme purée , legume ‘a la mode’
- Kent farm Lamb eggplant, garden pea, anchovy butter, lamb jus
Dessert
- 70% Chocolate mousse salt caramel, Ferrero Rocher soil, Pedro Ximinez soaked prune
- Bread & Butter pudding fluid banana gel, popcorn crumble
- Soft Blue cheese apple fluid gel, pickled raisin, biscuit
- Caramelized Pears gingerbread cake, malted milk, toasted seeds
- Raspberry soufflé raspberry sorbet, pouring cream (additional charge of $3pp)
- Chocolate Fondant apricot, peanut butter
Nick will adjust any course for allergies, the season or your guests' tastes.