Sample Menu
Entrée
- Open ravioli of shellfish and mushroom, champagne
velouté
- Carpaccio of barramundi, moroccan spices, beetroot and
feta
Main Course
- Baked snapper fillet, scallop and fennel sausage,
steamed broccolini
- Garlic and basil marinated chicken, preserved lemon and
olive couscous, pickled cucumber
- Seared then poached pork fillet, crisp pork belly,
braised red cabbage, celeriac and sage
Dessert
- Fig and frangipane tart, sesame ice cream
- Crème caramel, blood orange and mint salad
- Coconut pannacotta, pineapple broth, banana crisp
|
click on images to enlarge
 |
