wine room menus

90.00 per person

Wine Room Menu 1

Poached West Australian tiger prawns, avocado tian
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Butternut pumpkin ravioli with silverbeet and hazelnut salad, sage nut brown butter
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Steamed aspargus bundles with shaved Reggiano cheese and truffle oil, drenched rocket
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Roast venison, sweet bread, red cabbage spaetzle and a bitter chocolate sauce
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La Bouche D’Affinois with quince soufflé, poppy seed wafers

Tiger prawn and clam chowder with cilantro and smoked almond pesto
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Confit pork belly, sautéed scallops with a chilled melon soup
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Grilled fillet of salmon with a snow crab ravioli and a sweet red pepper vinaigrette
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Roast duck with sweet potato purée, glazed peaches and an earl grey jus
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Chocolate fondant with a rosella jelly and creme friache

Tuna carpaccio with olive dressing, cucumber and avocado, dehydrated tomato
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Sixty five degree poached crispy skin chicken breast with sweet corn purée, smokey bacon and sage
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Mushroom three ways:
*Wild mushroom soup with fried chantrelles
*Oyster mushroom and brie tian with tarragon spinach sauce
*Baked field mushroom with garlic and truffle froth
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Roast lamb cutlet and sautéed kidney, creamed potato and sweet red cabbage
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White chocolate and yoghurt mousse with strawberry chips and lavender vanilla syrup

Slow baked salmon with cauliflower purée, black pig and mushroom duxelles, red wine jus
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Duck liver mousse with apple purée and grilled brioche toast
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Seared scallop with crab apple and cucumber salad, roe cream sauce and pastry halo
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Braised beef cheek cannelloni mornay, roast fillet with red pepper sauce, reduction
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Passionfruit parfait with chocolate sorbet