Richer, slightly heartier flavours for cooler days and crisp evenings feature the season’s star produce of delicious broccolini, strawberries, apples, hazelnuts, rhubarb, mushrooms, eggplant and quince in this menu created by Executive Chef, Alastair McLeod. st
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This menu is valid from 1 March - 31 August 2012 Cold
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Sea Tuna tostada, chipotle mayonnaise, sesame King prawn, cocktail sauce, lemon Pacific oyster, shallot vinegar, chives Smoked salmon mouse, brioche, dill Handpicked spanner crab meat, crispy shallots, nam jim Fresh and smoked salmon brandade, irish soda bread, pearls Salmon sashimi, avocado, pickled onion and cucumber sushi Scallop ceviche, pickled cucumber, chilli
4 4 4 3 4 4 4 3
Land Seared beef, bush pepper relish, rosemary croute Peking duck breast, shallot and hoisin sauce rice paper roll Chicken wrapped in silver beet, peppered fig, sourdough croute Quail, pistachio and capsicum dolmade, yoghurt Duck liver parfait, brioche, candied orange Pork rillette, cornichon, peppered croute Harry’s bar style chicken Waldorf sandwich
3 3 3 4 3 3 4
Vegetarian Shiitake mushroom, shallot and peanut rice paper roll Balsamic onion, capsicum and goats cheese frittata Slow roasted tomato, eggplant and sumac tart Roasted capsicum, labneh and soft herb lollipop Flame grilled pepper, feta whip and olivada tart Rocket, onion jam and balsamic bruschetta Wild mushroom, truffle and mascarpone tart
2 3 3 2 2 3 3
Plated items Thai beef, cherry tomato, crispy shallot and basil salad Prawn and spanner crab salad, pomelo, Vietnamese mint Vietnamese white cut chicken, mustard fruit and sesame salad Roast duck salad, lychee, heart of palm Roasted capsicum, smoked eggplant and olive salad
16 20 14 19 13
Grazing station (with your own chef) Freshly shucked oysters, rocks or pacific’s, Bloody Mary Peeled king prawns, cocktail sauce, lemon Assorted seafood and mixed sushi
21 22 19
*Please note – The grazing station will be cleared away once the food has been consumed. Typically this is after an hour of service.