ENTREES
- Canadian diver scallops wrapped in smoked salmon on vanilla bean risotto.
- Ox tail and red bean terrine with miso mayonaise, bean shoots, coriander and torn purple basil.
- Roast beetroot and orange risotto with buffalo mozzarela and beet cress.
- schezwan spiced quail on Vietnamese coleslaw with cassava crackers and nouc cham dressing.
- Lightly fried fresh calamari with potato skordalia, balsamic reduction and petite rocket salad.
- Pan seared king prawns with cucumber spaghetti, pickled seaweed and coriander water.
- Candied crispy skin pork belly with pomme puree, seared scallops and pink grapefruit.
- Wild mushroom and truffle risotto finished with shiitake foam.
- Stuffed vine ripened tomato with yellow fin tuna, candied olives and saffron mayonaise.
- Coffin bay oysters served natural, kilpatrick, vodka chilli lime jelly, thai or mornay.
All menu's are subject to change without notice due to seasonal availability. Remember they are only a guideline, as an individual menu can be created upon request.