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TRANSCRIPT
Starter
Warm assorted breads, Hojiblanca extra virgin, aged balsamic
Entrée (choice of)
Tuna carpaccio, blood orange, black garlic, chorizo powder
Burrata, pea, zucchini blossom, cucumber relish, lemon balm, fennel frond
Bottle squid, semolina dusted, lemon myrtle, preserved lemon aioli
Pork shoulder confit, brioche, pear, pork crumble
Main (choice of)
John Dory fillet, citrus marmalade, glazed celery
Duck confit, cannellini, chorizo, pistachio
Spaghettini, tiger prawn, chilli, garlic, oregano, tomato coulis
Tajima Wagyu Striploin MB6+, black garlic, charred eschalot, confit kipfler, jus
Trio of Dessert (shared)
Pavlova, passionfruit curd
Hazelnut panna cotta, orange, raspberry, mint, chocolate
Raspberry mille-feuille, crème patisserie
Starter
Warm assorted breads, Hojiblanca extra virgin, aged balsamic
Main
A tiered platter of both hot and cold fresh seafood
Trio of Dessert (shared)
Pavlova, passionfruit curd
Hazelnut panna cotta, orange, raspberry, mint, chocolate
Raspberry mille-feuille, crème patisserie
Moet et Chandon Brut Imperial on arrival
Moet et Chandon Brut Imperial on arrival
v a l e n t i n e ' s d a y m e n u
4 C o u r s e S p e c i a l M e n u - $ 1 0 0 p p
S e a f o o d P l a t t e r f o r T w o - $ 1 2 0 p p
Served with kipfler potatoes and mixed leaves