Menu
FARM TO TABLE
Welcome primavera with the gift of earth, vegetarian tasting menu
- Caramelised onion soup star anise, smoked thyme foam and gougère
- Salt baked beetroot tart pickled baby beetroot, truffle mascarpone, caramelised shallot
- Asparagus risotto topped with rocket and parmesan chip
- Pineapple and thyme sorbet
- Butternut ravioli Puree, pickled apples, shaved radish & sage beurre noisette
- Tart of cremalat gorgonzola, marmalade gel, port & black pepper syrup
- Coconut Pannacotta with a basil foam, mango coulis and raspberry
TASTING MENU
Sample 9 course meal that’s bold on taste.
- Smooth mushroom volute with garlic foam and fresh truffle
- Carrot hummus Roasted feta, shaved carrot, Baharat, lavash
- Seared wild prawns, chili roasted pineapple, sticky rice, lime & palm sugar, curry oil
- Hot-smoked Fish with potato coulis, green olive emulsion, tomato and rocket
- Lemon and basil boozie sorbet
- Duck breast potato beignet, shallot fondue, peppery wild leaves, rich brandy & pepper scented jus
- Beef eye fillet, sauce with rosemary and toasted nuts, cauliflower puree and chargrilled asparagus
- Citrus Posset Grapefruit, coconut
- Pear with a trio of chocolate
CANAPE MENU
Sample cocktail party style bites for a elegant evening
- Mediterranean style canapés with basil pesto, sun dried tomato, olives and cheese topped with rocket
- Grilled chicken and pineapple kebab with a light lemon & lime mayonnaise
- Thai style chicken meatball with coriander
- Peruvian Ceveche on crisp cracker
- Seared sesame tuna on spoons with a ouzo dressing
- Mini hand crafted burgers with caramilsed onion and mature cheddar
- Crispy duck springrolls with homemade plum and chilli sauce
- Seared rib-eye on a stick with a red wine Jus
- Crispy Sesame Prawns with wasabi mayo
- Caramilised onion and goats cheese tart with beetroot.
- Fresh summer rolls with peanut dipping sauce
- Korean sticky pork belly