Amuse bouche
Entrée
- Meredith goats cheese stuffed zucchini flowers in crisp tempura on a heirloom tomato salsa
- Western Plains pork belly on parsnip puree, wilted rocket, organic radish & red currant salad, thyme jus (g)
- Seared quail on a salad of green olives, pomegranate & walnuts with organic leaves & a local verjuice dressing (g)
- Australian prawns on a macadamia nut sambal a green paw paw & mango salad with Asian herbs & fried shallots
Main
- Rotolo of summer vegetables with heirloom tomato concasse Persian fetta, activated sunflower seeds, rocket & pinenuts
- Breast of duck on pumpkin puree with a spiced cherry, orange,beetroot & watercress salad, red wine jus (g)
- Loin of Tuki lamb with a ratatouille parcel of summer vegetables & Meredith goats cheese, basil pesto jus (g)
- Grilled fillet of kingfish on roast parsnip puree with baby leeks, Yarra Valley salmon roe and a carrot and orange sauce (g)
Dessert
- Ginger infused crème brulee & homemade biscotti
- `Cherry Eton Mess` Poached cherries with meringue pieces, mascarpone & praline (g)
- Hot mango and frangipane tart with toasted coconut ice cream
- Rich dark chocolate and macadamia nut semifreddo with summer berries & sesame tuile (g)
$85 per person.
