Selection of Entres
Greatest Hits
- blue swimmer crab bisque with balmain bug & dill dumplings
- caramelised forest mushroom & leek tart with a saffron sabayon & baby rocket
- char grilled quail salad with a dried fig & olive tapenade
- chinese duck in a open herb lasagne with mizuna, marinated vegetables & a plum sauce dressing
- crisp garfish fillets with a caviar remoulade & lemon caper farce
- duck rillettes & parfait served with long croute & tangelo salsa
- fillet of rainbow trout with sweet corn brandade & langoustine bisque
- herb tuiles cannelloni with yabby mousse
- hickory smoked chicken salad with mustard greens & waldorf salsa
- hot fig pastry tarts with ash goat cheese prosciutto chards & green olive & pimento salsa
- hot oil braised tuna with herb crust & julienne vegetable pickle
- hot potato lasagne with prosciutto & purple basil & roast capsicum
- lemongrass skewers of swordfish with a peanut miso sauce, nori, and sesame stir fry
- lime & vodka cured salmon stacks with crisp root vegetable lattice
- marinated wafer scallops on a potato gallette with brown & herb butters
- new zealand white bait fritters with kumara crisps & feijoa & pine nut dice
- ocean trout & snapper roulade two colour tomato concasse & legunia olives
- parmesan zucchini flowers with porcini & ricotta and a truffle oil dressing.
- rotolo pasta of pumpkin & prosciutto ricotta & crisp sage
- saffron noodle tart with truffle custard & enoki mushrooms
- scallops grilled in their shells with a brunoise & chive hollandaise
- roast asparagus with baked figs, parmesan crisps & roast capsicum relish
- yamba prawn feuillette with asparagus crisps, brunoise & champagne sauce
- wafers of crisp eggplant with layers of ocean trout & chermoula
- char grilled prawn, scallop & mussel meze with roast capsicum aioli
Summer
- duck egg omelet filled with slippery jack mushrooms and smoked duck with asparagus puree
- pomme anna with salad beaucaire and proscuitto wafers
- steamed yabby custard with bouillabaisse and gruyere croute
- roast quail salad with vanilla dressing and chargrilled white peach
- black noodle pancake with garfish roast tomato sauce and parmesan crumbs
- pork belly with blue swimmer crab and vietnamese salad and nahm jim dressing
- marinated tuna with prawns and basil sorbet and gazpacho vinaigrette
- asparagus charlotte with salmon roe and grilled scampi
- zucchini tian with crisp stuffed zucchini blossom and tomato confit
Winter
- beautiful proscuitto crisp goats and olive cheese wontons with tomato fondue
- vittello tonnato on potato layer cake with fresh capers
- sea urchin with scallop and pea puree and poached quail egg
- eggplant caviar with wafers of herb potato and seared tuna
- quince glazed duck breast on a roast eschallot tart in a chestnut broth
- duck parfait on fennel short bread with poached grapes in saturne
- scampi with prawn and lentil aspic and flying fish caviar
- lattice of spinach taglitelle with buffalo mozzarella and antipasti on a tomato concasse
- sautéed yabby with smoked trout custard and herb butter