Full G'day Chef Menu 2007
Soups
- cream of cauliflower soup
- mushroom soup with truffle
- italian chicken and pasta soup
- duck & noodle soup with mint & chilli
- potato and leek soup
- classic minestrone soup
- pea and ham hock soup
- chicken and sweetcorn soup
- jerusalem artichoke soup
- roast tomato & garlic soup
- asparagus soup
- saffron, broadbean & vegetable soup
- french onion soup
Salads
- warm duck salad with 5 spices, beet leaves & walnuts
- nicoise salad with seared tuna, beans, potatoes, anchovies & egg
- caesar salad with parmesan, anchovies & egg yolk dressing
- king prawn salad with pink grapefruit, cos lettuce & lemon
- chicken salad with orange, cherry tomatoes & a honeymustard seed dressing
- cafe style green salad with red onion, roma tomatoes & balsamic dressing
- seared beef salad with parmesan and truffle oil
- green mango & scallop salad
- cold fettucini salad, with smoked salmon, vegetables & lemon
- lamb fillet and persian feta salad
- asparagus, avocado & crouton salad
Entrees
- smoked salmon bruschetta with capers, spanish onions and rocket
- oysters with champagne sauce & caviar
- thai fish cakes with chilli & lime
- seared scallops, wrapped in smoked salmon, spring onion mash & black pepper butter
- fresh calamari, green chilli & thai basil
- rare seared tuna, soba noodles, apple & miso
- tian of blue swimmer crab, mango, avocado & chilli jam
- confit duck leg, cabbage, glazed shallots and french cherries
- asparagus, leg ham, poached duck egg & parmesan
- thin tomato tart with salsa verde
Pasta & Risotto
- fettuccine with a tuscan sauce of chicken veal & pork, tomato and white wine
- parpardelle with ricotta, chicken, avocado & basil
- risotto with mussels,clams, calamari & spicy tomato & coriander sauce
- risotto of king prawns, saffron, lemon & provolone cheese
- vegetable risotto with macadamia nuts
- penne with green peas,beans, silverbeet and fresh tomato
- risotto of chicken, mushrooms and sugar snaps
- gnocchi with a classic italian tomato sauce
- rolled pasta with mushrooms and spinach & sage butter
- oven roasted spaghetti marinara with local seafood and shellfish
- pea and ham risotto with fresh mint
Seafood
- crispy skinned wild barramundi with sweet & sour onions & sauce vierge
- rockling with a thai coleslaw
- poached salmon with sweet peppers and horse radish foam
- steamed barramundi with soy, ginger and spring onions
- grilled swordfish with sweet and sour eggplant
- rare seared pepper crusted tuna with an orange and cardamon sauce
- poached blue eye with cucumber & lemon
- paupiette of blue eye with caperberrys, tomato & leek
- green prawn curry with jasmine rice
- pippies with chilli, ginger and spring onions
- crispy squid with spicy salt
- grilled flathead with sauce grabish and pommes frites
Poultry
- poached chicken with tarragon sauce, chat potatoes & snow peas
- roast chicken breast, with italian tallegio cheese & wild mushroom risotto
- chicken laksa, with chinese vegetables and jasmine rice
- chicken curry with ginger and jasmine rice
- sesame coated chicken breast with japanese noodles and miso dressing
- spiced baby chicken with a cassoulet of beans & chicken jus
- roast chicken with market vegetables, potatoes and jus gras
- roast christmas turkey with stuffing, vegetables & jus
- roast chicken breast with spatzle, cabbage, & sauce supreme
- chicken pillared with truffle butter, and white polenta
- chicken cacciatore with wild rice
Meat
- beef fillet, with local asparagus pommes frites & bearnaise sauce
- beef rib eye, with roast potatoes & mushroom and tarragon sauce
- beef wellington, with seasonal vegetables & madeira sauce
- red beef curry with asian vegetables & jasmine rice
- scotch fillet with mash potato and peppercorn sauce
- t-bone steak marinated in garlic & rosemary with sauteed green beans
- ox-cheek braised in red wine with mash potatoes and broccoli
- lamb rump with anchovy and olive pastry, mustard & ratatouille
- leg of lamb roasted with italian potatoes
- roast pork belly with spinach, broad beans & ginger wine sauce
- roast pork with roasted vegetables and apple reduction
- veal cotoletta milanese with lemon risotto
- veal osso bucco with polenta and gremolata
- veal scallopine sauces - mushroom, lemon, or marsala
- toulouse sausages with lentils and shallots
Game Meats
- roast rabbit wrapped in pancetta, with a green pea & tomato risotto
- spiced roast duck with blood plum sauce
- roast squab with polenta, wild mushrooms and sauce salmis
- quail stuffed with feta, on polenta, spinach & madeira jus
- roast duck breast, duck pastry, parsnip puree, & glazed shallots
- 1/2 roast duck with silverbeet and espresso jus
- farmed rabbit terrine with mustard seeds & baby beetroots
- szechuan peppered kangaroo with eggplant caviar
- game parcels with a pepper sauce
- roast duck with french cherries
Vegetarian
- mille feuille of wild mushrooms & asparagus
- eggplant & goats cheese stack with beetroot jus
- warm tart with caramalized shallots, mushrooms & feta
- omelette of asparagus&wild mushrooms
- pumpkin and leek ravioli
- braised leek tart with tallegio cheese and quince paste
- chickpea and pinenut potato croquettes with garlic aioli
- eggplant and roma tomato lasagne with provolone cheese
- broad bean & green pea risotto with sauteed radicchio
Desserts
- meringue with mixed berries & clotted creame
- christmas pudding with custard
- chocolate & bannana pudding with caramel ice-cream
- chocolate tart with white chocolate ice-cream
- crème brulee with vanilla ice-cream
- french crepes with pastry crème & praline
- local plum and marscapone tart
- sticky date pudding with toffee sauce
- banana fritters with green tea ice-cream
- souffle of passion fruit, chocolate or pistacchio
- classic lemon tart with raspberry coulis
- starwberry panna cotta with vanilla bean ice-cream