Menú Flashcards
Menú degustación
7
- Pumpkin
- Bonito
- Marron
- Duck
- Rump cap
- Palate cleanser
- Chocolate
Tasting menu
$pp
290 per person
+ 150 pp classic wine pairing
+ 275 pp premium wine pairing
+ 395 pp prestige wine pairing
+ 95 pp non-alcoholic pairing
Menú de cuatro platos
- Pumpkin, Crab, Bonito, Duck parfait
- Tofu, Goat, Coral Trout, Quail
- Carrot, John Dory, Maremma Duck, Venison loin, Angus fillet
OR
Shiro-kin wagyu 9+ sirloin
Wagyu 9+ rump cap
Sides
- Royal blue creamed potatoes • brown butter
- Ramarro farm leaves
- Sugar loaf cabbage • white soy • buckwheat
- Plum, Caramelised banana soufflé, Pear, Chocolate
Selection of Australian Cheeses
$$ Menu 4x
225 pp
Pumpkin, persimmon, seeds & shiso
- Spiel, Blocks (7)
Pumpkin served w persimmon & shiso
• Pumpkin {Grima Farm, NSW}
(1) fondant style, (2) cut into round disk, (3) steamed in lemon oil, (4) blow torched
• Pumpki noodles
julienned & salted 2 days
• Pumpkin puree
sliced & steamed w yondu, yeast flakes, salt & vinegar
• Pumpkin seed oil
whisked through shiso vinegar & vegan dashi
• Persimmon
fruit, mango / sweet pepper lovechild
• Garnish {Petite Bouche}
pickled shiso, micro shiso
• Kombu & parmesan custard
Vegan dashi, parmesan, eggs, milk, cream
K’gari spanner crab, cucumber, buttermilk & lovage
-Spiel, Blocks (4), Aromats
Gari crab on cucumber, w a lovage oil and buttermilk dressing
• Crab {Red Claw, NSW}
cooked crab dressed in crab emulsion, shells roasted, confit in oil w aromats
1) Pernod & orange juice sabayon
2) lemon zest
3) lime zest
4) grapefruit zest
5) tarragon
6) chervil
7) parsley
• Cucumber
telegraph cucumber, sliced cucamelon, sliced apple cucumbers
• Dashi buttermilk dressing
Vegan dashi, buttermilk, chilli yondu, lime juice
•Garnish
lovage oil, micro lovage, Poblano Ketchup, phlox (flower)
Torched bonito, yuzu, daikon, Tasmanian Wasabi
-Spiel, Details (5)
Torched bonito, with yuzu, daikon, and Tasmanian Wasabi
• Bonito {Northside seafood}
line caught off Newcastle, raw, only skin torched.
• Yuzu
citrus fruit originating from East Asia, resembling a small grapefruit
• Daikon
Japanese radish, sliced & dressed…
•Dressing
Green Yuzu Kosho (Japonese condiment), shiso vinegar, kombu, vegan dashi, wasabi & lemon oil
• Bonito emulsion
Egg, smoked bonito bones, katsuobushi, vegetable oil, hondashi (dashi stock made of dry bonito)
•Garnish {Shima, Greenspace}
Wasabi leaf & summer stars
Duck liver parfait, shimeji mushroom, mustard leaf, & chestnut
-Spiel, Details (5)
Duck liver parfait, pickled shimeji mushroom, roasted chestnuts & mustard cress
• Livers {Tathra Place, NSW}
soaked in milk overnight draw out bitterness, cooked in red wine reduction, eggs, butter & foie gras, poured into moulds, set onto pastry, jelly set on top
• Pastry
short crust finished w Feuilletine
• Sherry Jelly
Sherry vinegar, fino sherry, sugar set w agar
• Duck ham {Tathra Place}
cured duck breast, dehydrated & thinly sliced
• Garnish
*pickled shimeji, mustard cress dressed in picked shimeji liquor, roasted chestnuts {Carbor}
Silken Tofu w gai lan radish and tea
Tofu • Unpasteurised soy milk
Gai Lan • Ramarro Farm • Chinese broccoli / kale • Steamed w kombu vegan dashi & lime juice
Radish • Breakfast radish & watermelon is pan-fried, finished w sherry vinegar
Tea • Spiced white wine reduction (coriander seed, white peppercorn), shiitake mushroom, onion, green radish • Clarified w coconut, Thai basil,
and lime leaf
Garnish • Pickled garlic scape, sweet alyssum {Greenspace}
Meredith goat curd ravioli w braised capretto, cipollini onion and consommé
Pasta • 6 egg yolks, 3 whole eggs • Oo flour • olive oil • salt
Filling • Goat curd, egg yolks, ricotta, Parmigianino, chopped garlic chives, parsley, lemon zest, salt, pepper •
Capretto • Baby male goat • Very tender
Consommé • Roasted goat bones • Chicken stock • 2 hrs • Rosemary
Garnish • Dandelion • pickled cipollini shells • caramelised onion gel
Chris Bolton Coral Trout w Caper jam, mussels and a vin jaune beurre blanc
Coral Trout • {Northside Seafood} • Brine 5% • a la plancha
Green tomato & caper jam •
Mussels • finished over BBQ • Eyre Peninsula SA
Vin Jaune Beurre Blanc • Reduce mussel liquor w cream & butter • White wine shallots, chives, vin jaune, caviar
Garnish • baby sorrel {Petite bouche} • caper leaves
Jurassic quail, smoked macadamia, nasturtium and sapphire grape
Quail Breast • Brined 2hrs in salt, soy, brown sugar • Finished on BBQ • {Game farm}
Quail Leg • Topped w puffed wild rice, quinoa, pumpkin seeds • Chives
Sapphire grapes • Pickled in maple verjus
Garnish • Nasturtium leaves, oil
Ajo Blanco • Smoked macadamia, nasturtium, sapphire grape
Donnie Brooke W.A Black Marron w turnip, kombu. Finished w a marron consommé
Marron • {Red Claw Seafood} Breakdown fresh marron • Tail skewered and BBQ’d • Glazed in a marron oil
Consommé • Roasted marron shells, port, madeira, star anise, coriander, fennel, thyme, bay leaves, white pepper • Clarified & seasoned with van jaune
Marron oil • Roasted marron shells, spices^, herbs^, canola oil
Kombu & parmesan custard • Vegan dashi, parmesan, eggs, milk, cream
Caviar • ~5grs served
Garnish • Lemon gel • Baby blush turnips
Heirloom carrot, black barley, romesco, and olives
Carrots • Cooked in olive oil • finished on BBQ
Black barley • Stock made from carrot trimmings, peels, mushrooms
Romesco • Lemon oil, garlic, Ve dashi, roasted capsicum, almonds, sherry vinegar
Green olives • Parello Olives, Spain
Celeriac consommé • Roasted diced celeriac (type of celery) • Steamed w onion stock, Ve dashi, thyme, tarragon, star anise, thickened xanthan gum
Pan-roasted John Dory served w turnip, kombu and finger lime
Dory •
Kombu butter •
Garnish •
Finger lime •
