Tim’s 5 course tasting menu

Menu 1

Handmade baked gnocchi and melted parmesan with a roquette pear salad (V, Vegan option)

Smoked salmon roll with pickled daikon and lemon burcy sauce (V, GF)

Ricotta and spinach ravioli, pomodoro sauce, basil and shaved pecorino (V)

12 hour slow braised Kimberley Red beef cheeks, pommes puree, kelp jus and buttered kale (GF)

Sticky date pudding, caramel sauce and vanilla ice cream

Menu 2

Smoked salmon roll with pickled daikon and lemon burcy sauce (V, GF)

14 month dried cured Serrano Jamon, cauliflower pannacotta, confit truss tomatoes and shaved pecorino (GF)

Herb spatchcock breast, poached apple, baby roquette and balsamic caramel

Sumac lamb tenderloin, garlic dauphinoise, confit almonds, beans and coriander yoghurt

Buttermilk pannacotta, mixed berries and biscotti