Private Dining Menu
First Course
Two tastes of Sea Oysters
Freshly shucked on Spiced Tomato jelly; Liquid frozen with smoked bacon flavours
Beetroot caramalized, roquefort cheese, parsley oil and aged balsamic
Fricassee of assorted Italian mushrooms, Slow cooked Arborio rice, Black Truffle sensations, wilted Sorell and porcini powder
Yellow Fin Tuna Tartare, and delicate green olive naked ravioli,Scented Peppers, Sencha Green tea and tomatoes and extra virgin olive oil
King Prawn and Pork Belley, curry flavoured soft egg, apple powder and a blackbean dressing
Roulade of Duck, Quail & Squab, roasted halzenut crust, cumquats and tamarind
mustard foam, vinagered green leaces and buttered brioche
Wagyu Beef horseradish and diakon salad, spiced wakame and spinach, cyprian black sea salt
Second Course
Smoked Barramundi and a Brussle Sprout Puree, Aubergine Caviar and a fragrant Tomato dressing
King Fish poached in olive oil and spinach puree, potatoe maxim a citrus grape and verjuice emulsion
Roast chicken with black truffle, Spatzlie,a Waldorf salad, Fresh peas, and pedro Ximénez Reduction
Presse of Rabbit and bacon sous vide and apricot spherecation, 8 spices emulsion sauce, Liver Mousse and fragrant baby leaves
Pan-Fried Victorian Filet of Angus Beef and Delicate gippsalnd potatoes, golden veal sweetbreads and black trumpet mushroom sauce
Degustation of Pork and poached wine delicious apples, flavours of cabbage and a grain mustard sauce
Lamb Best end and mint jelly, roast parsnip gel, flavours of caramalized shallots and a red wine foam
Desserts
Chocolate pave and mint ice cream, local berries and flavours of turkish delight
Vanilla Creme Brulee, Cinnamon doughtuts and espresso ice cream
Caramalized Banana Panna Cotta and Peanut butter mousse and dark chocolate chantilli
In house made Citrus Sorbets, Mango, Raspberry and Lemon
Selected French Cheeses, lavosh, G'Day Chef quince relish and muscatels
White Chocoalte cheesecake and vanilla cream and macerated berries
