Phil’s 5 Course Tasting Menu
Confit tuna, french bean & crushed potato salad, lemon emulsion, kalamata olive crumbs
Quinoa fricassee, sautéed peppers, roquette & toasted almond flakes & crispy coppa
Braised pleurette mushroom and goats cheese pillow, tarragon beurre blanc
Poele of Bindaree lamb rump, crushed Dutch cream potatoes sautéed kale,
ribbon carrots rosemary jus-lie
Raw cane sugar brioche, condensed milk ice cream, macadamia nut praline, raspberry paint
OR
Muscovado cured ocean trout, spiced dill mustard, flat bread shards
Cold pressed ballantine of free range chicken, pousse & brioche farce, mignon dressing
Warm cherve curd & heirloom tomato tart au beurre, basil vinaigrette
Black angus beef filet mignon, sour dough disc, sautéed potato, champignons & merlot jus
Rich dark chocolate mousse coupe, crushed berry compote, double creme, toasted peppered crumble

Tae Viri Brown (SA)

Gavin Blake (SA)

Keith Murray (NSW)

Lidia (NSW)

Emily McCutcheon (NSW)