A la carte
Entree
Pan fried scallops, pancetta, watermelon balsamic caviar and olive oil powder
$
The Corn Plate
$
Panacotta, soup and pancake with spinach gel and tomato
$
Confit ‘Western Plains’ pork belly, cuttlefish, pea puree, caramelized pork stock and horseradish snow
$
Chicken roulade with avocado, squash and leek
$
Main
Pan fried Sea Bream with squid ink barley, jalapeño emulsion, char grilled cucumber and green olive vinaigrette
$
Tempura zucchini flowers stuffed with Drysdale goat cheese, ragout of mushrooms and gnocchi ‘Romaine’
$
Seared eye fillet with heirloom carrots, brown onion puree, cauliflower and mustard skin
$
12 hour orange cured duck breast with parsnip remolaude, baby radish, Bannockburn walnuts and edible soil
$
Sides
Salad of nectarines and Drysdale haloumi
$
Steamed greens with wilted spinach and pisachio dust
$
Polenta fries with confit garlic aoili
$
Pear, wild rocket and blue cheese salad
$
Dessert
Salad of local berries and starfruit with rhubarb sorbet and chocolate soil
$
Liquefied popcorn crème brulee with homemade lavender honeycomb and figs
$
The flavors of ‘Snickers’
$
Dehydrated chocolate mousse, chocolate sorbet, peanut butter powder and salted caramel nougatine
$
Botrytis frangipane, red grape dust, vanilla gel and white peach ice cream
$
Chefs Table
4 courses
$72per head
6 courses
$105per head
Chef's Table Menu
Tthe chefs at Bellbrae will prepare a dining experience of different ingredients and cookery methods for your table to share which can be matched with wine.4 courses
$70.00
6 course
$95.00