Phillip’s Modern French
Entrées
Beetroot Salmon gravadlax, honey mustard, micro celery, sourdough dust
Baked Goats cheese, walnut, brioche, macerated currants, rocket, black sesame pesto
‘Oeuf Cocotte’ soft baked hens egg, cavolo nero, double cream, pink salt soldiers
‘Wahoo’ boudin, watercress, beurre blanc foam, salmon caviar pearls
Cepe & Chanterelle velouté, white truffle oil, salted mille feuille lid
Mains
Green Pea & confit Tomato risotto, white anchovy butter, crisp pancetta
Roasted Beef fillet roulade, parsley & pecorino stuffing, macédoine of root vegetables, sweet basil jus
Braised Rabbit & eschallot pithivier, white anchovy butter, calvados jelly
Boneless Lamb loin, cocotte potatoes, spring onions, thyme, mushroom shards
Duck Confit, white bean cassoulet, Toulouse boudin, thyme jus
Desserts
Dark Chocolate Marquis, crushed berries, creme
Black grape tart, crème pastisiere, caramel grape sauce, vanilla anglaise
Buttermilk Crème brûlée, almond & ginger finger
Petite ‘Croquembouche’, chocolate crème centre, white ganache drizzle
Blood plum tarte tatin, Chantilly cream, peppered sugar snap

Tae Viri Brown (SA)

Gavin Blake (SA)

Keith Murray (NSW)

Lidia (NSW)

Emily McCutcheon (NSW)