DINNER MENU

Formal Plated

ENTREE

Prosciutto and Melon – Melon balls, crispy Prosciutto, Buffalo mozzarella foam, microbasil

Zucchini Flowers – stuffed with ricotta and anchovies, pomegranate and endive

Beetroot gnocchi with spinach, porcini, marjoram and white truffle, touch of cream

Burrata and ‘Burnt’ orange with pistachio, mint and pomegranate

Carpaccio of Octopus with salad of fennel, orange, capers and dill

Caprese salad – Heirloom tomatoes, Buffala mozzarella, aged balsamic pearls and basil and garlic infused Olive oil, Himalayan salt flakes

Fresh seared figs with maple prosciutto, gorgonzola and walnut touille

Black-ink Carnaroli risotto, shallow-fried calamari and wakame

Spaghetti with coffin bay prawns, zucchini, tomato concasse and olive oil finish with fresh mint

Crab and avocado filled tortelli with sauce vierge, chervil and micro chard

Pappardelle with wild boar ragout and chocolate

Pasta e Broccoli – sultanas, pinenuts, Spanish onions, Pecorino and aromatic bread crumbs

Goose egg and chestnut flour gnocchi with dry porcini and tomato sauce, marjoram

MAINS

Seared quail with herb salad of radicchio, basil and chervil with balsamic

Blue eye cod fillet, avocado and Prosciutto with bean sprouts, tomato concasse and dashi

Beef fillet, potato and leek puree, shitake mushroom and porcini glaze

Manuka glazed Ossobuco, polenta and Cavolo Nero

Barramundi with chickpeas and Chorizo etouffee

Lambrusco roast duck with blood plums and bay leaves

Crispy skin salmon, black wild rice and parsnip pure

DESSERT

Vanilla poached fig, cherries and pistachio parfait

Rose petal cheesecake with cardamom syrup, pistachio crumb and filo

Pineapple Tiramisu – biscuits soaked in milk and malibu, mascarpone cream with pineapple segments and mint topped with shaved coconut and dark chocolate

Pear and raspberry clafoutis with mascarpone gelato and almond touille

Montenegro panna cotta, ‘Burnt’ sugar, pistachio floss and chocolate

Dark chocolate and chilli mousse, almond biscotto

Rosemary and honey creme brulee with lavender

NB: Courses can be served alternate. Some meals are able to be served as platters.

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