Tanja’s Modern French
Oven fresh bread, salted butter, marinated olives
Entrée
Herb & dijon crusted lamb, niçoise salad, cranberry, salsa verde (gf)
Potato gnocchi, lobster, fennel, cherry tomatoes, noilly prat
Octopus carpaccio & scallops, cucumber-lemon salad, chickpea whip, dill oil (gf)
Cauliflower soufflé, fig, roquefort, walnuts, truffle honey (v)
Main
Veal medaillon w´mushroom butter, spinach-potato tart, asparagus, jus gras (gf)
Coq au vin, shallots, dutch carrots, noisette potatoes, thyme jus (gf)
Duck à l‘ orange, seasonal greens, paris mash (gf)
Angus eye fillet, creamy spinach, truffle ravioli, beurre rouge
Ocean trout fillet w´zucchini crust, glazed beets, riso venere, champagne sauce(gf)
Grilled snapper in saffron fond, parsnip, artichokes, orange couscous
Dessert
Classic crème brûlée, cherries, red wine coulis (gf)
Molten chocolat fondant, berries & roasted walnut ice cream (gf)
Sautérnes poached peach, white chocolate mousse, pistachio praline(gf)
Apricot & almond tarte tatin, coffee ice cream
Cheese board to share, brie, aged cheddar, blue, condiments

Paul Callum (QLD)

Tammy Litzow (QLD)

Grant Titman (QLD)

Marcus (QLD)

Kim Hill (QLD)