Sidney Tor’s Modern Australian Menu
Entrée
Beef short ribs and ricotta gnocchi with charred leek rings, pumpkin marmalade and parmesan crisp
Pork belly on sweetcorn risoni, puffed wild rice and broad beans
Snapper on black risotto with pickled fennel, grilled zucchini and capsicum foam
Duck breast on red cabbage puree, carrot crisp and duck fat herb pop corn
Tuna tartare and avocado with chilli gel, toasted sesame seeds wafer and pickled mushrooms
Main
Rack of lamb under herb – olive crumb on baba ganoush with silver beet and rich dark red wine sauce
Flank steak on black cabbage with gratin potato and pickled red onion
Steamed barramundi with lemon myrtle foam on slow cooked asparagus and root vegetable pearls
Chicken breast in smoked butternut pumpkin on green barley with crispy chicken skin and cranberry gel
Morton bay bug on squid ink spaghetti with cherry tomatoes, chilli and fresh basil
Dessert
Elderflower panna cotta with strawberry, rhubarb, meringue, lime zest and pistachio sponge
Dark chocolate ganache tarte with yuzu gel, banana foam and frosted peanut crunch
Individual cheese plates with quince paste, maple crystallised pecans and house made lavosh
Coconut cheesecake with rum infused pineapple, raspberry and mango caviar
Earl Grey infused creme brulée dome on jaconde with cherry, ruby chocolate chard and hazelnut crunch
