Spring/Summer Degustation Menu 2016/17

A 7 course experience !

Course 1:  Freshly shucked oyster with tequilla lime and chilli

Course 2:  Classic beef carpaccio

Course 3: Seared scallop, potato roti, coriander aioli and chilli oil

Course 4:  Slow roast pork belly, braised fennel with an orange gastrique

Course 5:  Lamb backstrap, medley of mushroom, brussels sprouts, red wine jus

Course 6:  Rose meringueorange sorbet, chocolate soil, berry compote and biscotti

Course 7: Trio of cheese imported and local with muscatels, spiced pear paste, wafers, fruits and nuts.  

Autumn/ Winter Degustation Menu 2017

Course 1: Twice baked cheese souffle.

Course 2: Asparagus with fried quail egg, proscuitto, sage brown butter dressing.

Course 3: Seared scallop, venison chorizo, cauliflower puree

Course 4: Duck breast with sauteed leek and wilted spinach with truffled butter.

Course 5: Slow roasted Asian spiced pork on braised fennel orange gastrique.

Course 6: Whipped cheesecake, honey jelly, almond crumb, lemon curd, pistachio halva, honey comb.

Course 7: Trio of cheese imported and local with muscatels, quince paste, wafers, fruits and nuts.  

Wait staff @ $40.00/hour Mon-Fri. Add 50% to hourly rate for Public Holidays, minimum 3 hours.

$145.00 pp

Minimum 6 guests

Staff min 3 hours