Skye’s Modern Australian Menu

Entrée

Beetroot cured Salmon gravlax, daikon remoulade, avocado mousse, puffed black rice

Australian tiger prawns, XO butter, Vietnamese coleslaw, prawn cracker

Wagyu bresaola and Stracciatella Bruschetta with garden herb salad

Farmhouse terrine served with home-made Brioche, gentleman’s relish and pickles

Mille feuille of Meredith goats’ cheese, organic home-grown beetroots, hazelnut puff pastry, petite herb salad

Main

Cape grim eye fillet served with rich velvety potato, green beans, mushrooms and red wine jus

Pasture raised roasted chicken, pearl cous cous, home-grown organic spinach, seeded mustard sauce

Pan fried barramundi, saffron rouille, grilled broccolini, potato fondant

Confit Duck leg, lentils du puy, caramelised brussel sprouts, green peppercorn sauce

Ricotta gnocchi, pumpkin, zucchini, preserved lemon salsa verde, pangrattato

Dessert

Lemon Myrtle meringue tart with wattle seed pastry

Chocolate crème brulee with peanut butter tuille

Honey yogurt pana cotta with roasted rhubarb and fresh berries

Gluten free apple and cinnamon pudding with butterscotch sauce

Quick Enquiry

Skye Hart

Skye Hart came to our home and performed a private dinner serving for my family. Not only was the food unbelievably good, but you could see the passion she has for cooking in the consideration she showed during preparation as well as the stories behind the sourcing of her ingredients. Being able to talk with her about cooking at a higher level, and the patience and care she had when answering my two young daughters’ questions took the night over the top. The evening was incredible and we cannot thank Skye enough for making it so.

Thomas Haddy (VIC)

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