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The Dinner Menu – Sample Only
ENTRÉE
Prosciutto parcel of savoury cheesecake
fennel
braised quail breast, baby leek and toasted fruit loaf
Atlantic salmon tartare
on a mousse of blue swimmer crab and avocado with scallop
ceviche and an Estate Chardonnay jelly
House made fettuccine with asparagus
muscatels, broad beans, pecorino, cress, preserved lemon and
toasted almonds
Wild hare and pork trotter
roasted in natural casing, with prunes, hickory nut and hyssop,
pressed parsnip and a truffle cream sauce
Seared duck liver
with an aromatic spiced citrus and sherry glaze, tossed
with tender leaves,
finely sliced vegetables and caramelised orange
Provencale vegetable filled baked tomato
with a fresh salsa and fromage frais, crisp polenta and Mount
Zero olive tapenade
MAIN COURSE
Fillets of grilled Spring lamb
with a
creamy chard filling, blackcurrant cassis glaze, soft potato cake
and a
sprinkle of vegetable confetti
Saltimbocca of Pyrenees rabbit
served with prunes, fennel and confit carrots, with a toasted
potato fontina cake
Wagyu beef rump
baked with
asparagus, herbs and fresh breadcrumbs, Warrenmang Shiraz jus
and a creamy fondant potato
Crispy skin cornfed chicken breast
with Thai pesto, seared broccolini, spiced pumpkin ravioli and a
light coconut emulsion
Bouillabaisse of baked blue eye and scampi
with smoked eel and mussels, fresh peas and saffron
scented gnocchi
Baked Mediterranean vegetable lasagne
with three cheese
béchamel and a petit salad
DESSERT
Creamy iced nougat
with a
sautéed berry compote and almond tuille
Bitter sweet chocolate marquise
with pistachio sauce and mini chocolate tart
Lemongrass, fresh coconut and black rice
pannacotta
with a white rum and lime syrup
Exotic fruit and peppermint crisp meringue stack
served with a passionfruit cream
Baked Meyer lemon tart with King Island cream
and a spicy citrus syrup
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