3 courses · by Rob
Rob’s A La Carte Menu
Entrée
- Pork and Duck terrine roasted figs, brioche toast
- Spanner crab sour cream, herbs and sour dough blinis
- Wild Mushroom consommé raw shitakes, salt baked turnips, garlic chives
- Kangaroo tartare puffed grains, horseradish quail egg
- Moreton Bay bug shellfish sauce, charred cucumber
Main
- Beef short rib glazed baby carrots, cos lettuce radicchio salad
- Pork Jowl celeriac terrine, compressed apples, brown butter
- Roasted Murray Cod baby leeks, peas tarragon, mullet roe emulsion
- Beef wellington smoked potato puree, grilled greens
- Pumpkin and parmsan filled ravioli walnuts, sage
Dessert
- Smoked chocolate filled choux buns
- Vanilla and dulce de leche Millefeuille
- Lemon and yuzu meringue tart
- Pain Perdu fig ice cream, caramelized apples
- Brown butter cooked pears milk crumb, yogurt sabayon, milk ice cream
Rob will adjust any course for allergies, the season or your guests' tastes.