Four Course Dinner a-la-carte Menu
$75 p.pFirst course
Snowy river rainbow trout, tempura scampi, tomato and basil, olive oil, wasabi, ocean trout pearls
$
Jamón ibérico with scotch egg, heirloom tomato, asparagus, mustard gel, potato soldier, pedro ximenez and truffle
$
Salad of blue swimmer crab, avocado, tomato jelly, lime mayonaisse, baby basil
$
Courgette blossom, pumpkin, globe artichoke, ratatouille, soubise, red wine reduction
$
Second course
Rare roasted mandagery creek venison loin, beetroot, goats curd cloud, hazelnut dressing
$
Glazed golden plains pork belly with steamed king prawn, mélange of melon, apple and fennel puree
$
Quail terrine, pistachio, smoked foie gras cigar, fennel, poppyseed and pomegranate salad
$
Vine ripened tomato tarte tatin, triple cream brie, apple and sour cherry vinaigrette
$
Third course
Gippsland black angus beef fillet, potato and horseradish galette, peas, beans, caramelised bone marrow
$
Roast breast of muscovy duck, chicken boudin, cauliflower cream, pickled red cabbage, star anise and chilli jus
$
Atlantic salmon and feuille de brick, scallop, beetroot paint, lime sherbet
$
John dory fillet, prawn ravioli, smoked salmon, avruga caviar sauce crème
$
Potato and parmesan gnocchi, asparagus, truffle, wild mushroom ragout, petite herbs
$
Sugar snap peas with crushed pinenuts
Paris mash
$8.00
Asparagus with eschallot and ginger
Paris mash
$8.00
Leaf salad with light vinaigrette
Paris mash
$8.00
Fourth course
Chocolate jaffa
Ganache, orange, bitter caramel, crisp tuille
$
Peaches and cream
Namelaka, sous vide peach, strawberries and sorbet
$
Blackberry cloud, yoghurt sorbet, honeycomb, basil
$
Cheese and bickies
Buche D’affinois, St Agur, St Maure Caprifeuille, Cabots trail
$
Three Course Lunch Menu
$60 p.pFirst Course
Snowy river rainbow trout, tempura scampi, tomato and basil, olive oil, wasabi, ocean trout pearls
$
Jamón ibérico with scotch egg, heirloom tomato, asparagus, mustard gel, potato soldier, pedro ximenez and truffle
$
Salad of blue swimmer crab, avocado, tomato jelly, lime mayonaisse, baby basil
$
Courgette blossom, pumpkin, globe artichoke, ratatouille, soubise, red wine reduction
$
2nd Course
Gippsland black angus beef fillet, potato and horseradish galette, peas, beans, caramelised bone marrow
$
Atlantic salmon and feuille de brick, scallop, beetroot paint, lime sherbet
$
John dory fillet, prawn ravioli, smoked salmon, avruga caviar sauce crème
$
Potato and parmesan gnocchi, asparagus, truffle, wild mushroom ragout, petite herbs
$
Sugar snap peas with crushed pinenuts
Paris mash
$8.00
Asparagus with eschallot and ginger
Paris mash
$8.00
Leaf salad with light vinaigrette
Paris mash
$8.00
Third Course
Chocolate jaffa
Ganache, orange, bitter caramel, crisp tuille
$
Peaches and cream
Namelaka, sous vide peach, strawberries and sorbet
$
Blackberry cloud, yoghurt sorbet, honeycomb, basil
$
Cheese and bickies
Buche D’affinois, St Agur, St Maure Caprifeuille, Cabots trail
$