Entrees
Pork Belly w/ Dehydrated Grape & Radish Salad, Parsnip Puree & Confit Fennel
Binnie Beef Wagyu w/ Miso Corn, Pickled Cucumber & Fried Eschalots
Seared Scallops w/ Red Grape Fruit, Coconut & Curried Eggplant Relish
Tuna Carpaccio w/ Chilli Jam, Puffed Rice, Mint & Green Papaya Daikon
Braised Lamb Tortellini w/ Ragout, Soft Polenta & Gremolata
Roast Duck Breast w/ Parfait, Pumpkin Puree & Scratching’s GF
Mains
Pressed Shawarma Lamb Shoulder w/ Toum, Beetroot Hummus, Fennel & Pomegranates
Ballantine Chicken on Celeriac Puree, Kale, Currents, Slow Roasted Celeriac & Celeriac Chips.
Braised Brisket w/ Eggplant Cream, Lentils, Toum & Fennel GF
Lamb Rump Marinated in Cumin Charred Onion Yoghurt w/ Miso Eggplant Cream, Capsicum Jam & Sage
Beef Flank, Soubise Puree, Veg
Pan Fried Atlantic Salmon, Chilli Jam & Tamari Seeds w/ Green Papaya, Cucumber, Coriander, Thai Basil & Asin Manis Salad
Lentil Dahl w/ Spiced Roasted Heirloom Carrots, Temper Curry Leaves, Labneh & Chilli Thread
Desserts
Pistachio Brulee w/ Macerated Strawberries & Tuile
Sticky Date Pudding w/ Dulce De Leche & Vanilla Bean Ice Cream
Frangipan & Rose Syrup w/ Puff Chard & Pistachio Cream
Chocolate Cremeux w/ Peanut Brittle & Mandarin Gel
Eton Mess w/ Mascarpone, Berry Compote, Meringue, Chocolate Truffle
Yuzu Curd w/ Meringue, Shortcrust & Pickled Watermelon Rind
Rhubarb Custard Filled Brioche Fritters w/ White Chocolate & White Balsamic
Cheese Course – Chefs Selection of Local & Imported Cheese w/ Lavosh, Nuts & Fruits