from the garden

basil shortbread
roast cherry tomato and goats cheese mousse served on a basil and parmesan shortbread with basil cress

pissalidere
braised belgian endive, caramelised onion and fourme d'ambert with candied walnuts, celery cress

mushroom tart
field mushrooms and creme fraiche baked in puff pastry with truffle oil and chive

from the sea

carpaccio
thinly sliced yellow tail kingfish, pink grapefruit, red radish and citrus vinaigrette with shiso leaves

lobster jelly
poached southern rock lobster with lobster and marjoram jelly, creme fraiche

grilled scallops
grilled qld scallops served on top of sicilian eggplant with grilled chorizo and salsa verde

from the land

duck salad
a salad of house roasted duck, lychee, ginger and spring onion served on lotus crisp

quail and mushroom
crisp skinned de boned quail and pine needle mushroom with celeriac remoulade

beef and fondant
pan fried dry aged beef fillet with a fondant potato and bearnaise

hand held dining

asparagus tempura
spears of green asparagus, lotus crisps, avocado and wasabi mousse and edaname beans with a soy vinaigrette

black lip abalone
shaved abalone, shiitake mushrooms and fennel with torn pasta and gremolata

snapper pilaf
a fillet of line caught snapper served on a silver beet and pine nut rice pilaf with yoghurt and dill

beef wellington
aged beef fillet and wild mushrooms wrapped in proscuitto and puff pastry with red wine sauce and truffle oil

patisserie

baked custard
vanilla bean custard baked in filo pastry with icing sugar and cinnamon

splice
vanilla bean ice cream, pineapple and lime sorbet with crisp meringue in parfait jars

chocolate3
chocolate chiffon cake, white chocolate mousse, dark chocolate and coffee mousse