SLK | Sample Dinner Menus

Dinner Menu One

APPETISER

Sourdough brown butter

ENTRÉE

Choose one of the following

Chargrilled Octopus

zucchini, compressed peas, onion, xo sauce

Kangaroo Tartare

cured yolk, water cherry, potato crisps, burnt leek

MAIN

Choose one of the following

Daintree Barramundi

mussels, citrus kosho, macadamia cream Duck Breast

blackberry, beetroot ketchup, mustard seeks, radicchio

Smoked Sugarloaf Cabbage

sunflower tahini, sherry raisins, pinenut

DESSERT

Choose one of the following Crème Brulee

poached pineapple, spiced rum, mango sorbet

Almond Sponge

blueberries, buttermilk, lemon thyme

Chef’s Selection Sorbet

local tropical fruit

Foraged natives and tropical fruit from Silky Oaks Lodge kitchen garden Citrus and tropical fruit from Daintree Exotic Mushrooms from Golden Oak Produce Natives from Rainforest Heart

Dinner Menu Two

APPETISER

Challah Bread

wattleseed butter

ENTRÉE

Choose one of the following Yellowfin Tuna

tomato water, stracciatella, lemon aspen Glazed Quail

barbecue carrot, dukka, preserved yuzu, native tamarind

MAIN

Choose one of the following Reef Fish

bok choy, almond, sambal, spiced broth

5+ Wagyu Sirloin

saltbush béarnaise, creamed spinach, jus Butternut Squash

lentil dahl, goat fetta, salsa verde

DESSERT

Choose one of the following Liquorice Cake macadamia, passionfruit, banana Eaton Mess guava, almond, mint Daily Cheese

local fruit paste, drunken dark fruit, lavosh

Foraged natives and tropical fruit from Silky Oaks Lodge kitchen garden Citrus and tropical fruit from Daintree Exotic Mushrooms from Golden Oak Produce Natives from Rainforest Heart

Dinner Menu Three

APPETISER

Five Seed Sourdough smoked butter

ENTRÉE

Choose one of the following Crayfish Raviolo

wagyu fat, white miso, lemongrass

Local Mushroom Tartlet celeriac, onion, confit yolk

MAIN

Choose one of the following Yellowfin Tuna

native seed, charred corn, macadamia, curry leaves

Sovereign Lamb Rack artichoke, davidson plum, broccoli, goat’s cheese

Potato Ghocchi

asparagus, wattleseed, brown butter, walnut

DESSERT

Choose one of the following

Warm Chocolate Mousse ginger, local honey, olive oil

Sweet Potato Beignet

burnt butter, local citrus, malted milk

Chef’s Selection Sorbet

local tropical fruit

Foraged natives and tropical fruit from Silky Oaks Lodge kitchen garden Citrus and tropical fruit from Daintree Exotic Mushrooms from Golden Oak Produce Natives from Rainforest Heart