3 courses · by Sabine
Sabine’s Modern Australian Menu
Entrée
- Citrus-cured Atlantic salmon with avocado orange& fennel salad, dill & mustard dressing(GF)
- Crispy pork hock bites with sticky spiced caramel apple salad,chilli& fried shallot
- Ricotta & spinach gnocchi grilled with parmesan served with sage burnt butter (V)
- Jerusalem artichoke & leek soup truffle oil, seeded cheese crisp (GF/V)
- Beef tataki w’ pickled radish ginger, shallot & lemongrass. Citrus soy dressing
- Sesame falafel green tahini& pomegranate tomato salad (GF/V/VE)
Main
- Seared Atlantic salmon with preserved lime crust steamed broccolini &kumera mash. Lime &chilli coconut sauce
- Seared spiced white fish of the day on white bean puree with a warm green bean, almond, chorizo & tomato salad (GF)
- Roast chicken breast wrapped in pancetta served on creamy lemon & parmesan risotto, buttered spinach & seared asparagus (GF)
- Lamb shank slow-cooked in tomato & red wine creamy mash, roast Brussels & crispy kale (GF)
- Grilled eggplant stuffed with pine nut currant& parmesan, slow-cooked in rich tomato sauce & served with rocket salad (V)
- Lemon pea & asparagus risotto w’ rocket & pear salad (GF/V/VE)
Dessert
- Coconut panna cotta with passion fruit mango & lime coulis, caramelized banana (GF)
- Warm chocolate ganache cake served with vanilla bean ice cream (GF)
- White choc cheesecake on Oreo base berry compote
- Crème brulee w’ a hint of orange & fresh berries (GF)
- Vegan lemon & lime coconut tart (VE)
- Choc orange croissant bread & butter pud toasted almonds, thick dollop cream
Sabine will adjust any course for allergies, the season or your guests' tastes.