Sarah’s Spring / Summer Menu

Entrée

Wallis lake Oysters, grapefruit & vodka granita, salmon pearls

Seared Scallops, boudin noir, apple & fennel remoulade, crisp jamon

Poached Myall lake Prawns, green papaya, betel leaf, peanut, coconut brittle

Slow roast Pork Belly, rice wine, chilli, black vinegar, Szechwan cucumber, pickled shiitake

Duck liver Mousse, rhubarb & beetroot chutney, toasted brioche

Twice baked Blue cheese soufflé, Waldorf, candied walnut

Main

Steamed Mussels, cream, leeks & vanilla bean, w’ green leaf salad & crusty bread

Seafood Bouillabaisse, ‘market fish‘, prawns, calamari, mussels, crab, saffron aioli, sourdough

Crisp skinned Ocean Trout miso, cauliflower puree, wasabi sesame crumble, daikon, cress

Grass fed Beef fillet, sauce béarnaise, oven dried tomato, boloungere potato, creamed spinach

Braised Wooton valley Beef cheek, shiraz, pomme puree, pancetta ,broad beans, pea

Harissa Lamb rack, carrot, quinoa, coriander, green olive, currants, labne, hazelnut dukkah

Hand rolled Gnocchi, spring vegetables, goats cheese, preserved lemon, pistachios, mint

Dessert

‘Banana split’ Parfait, salted peanut butter ice-cream, chocolate rum fudge

Belgian Chocolate fondant tart, local honey & thyme ice-cream, golden honey comb

Espresso Semifreddo, hazelnut financier, Sambuca jelly shot

‘Eton mess’ strawberries, mascarpone cream, raspberry jelly, meringue, sponge fingers

Lemon Meringue ‘Bombe alaska’, shortbread, sorbet, vanilla bean ice cream, meringue, lemon curd

Steamed Ginger & Marmalade pudding, crème anglais, citrus & orange blossom salad