Boardroom Menu – Autumn/Winter
Served with freshly baked artisan bread, butter, balsamic & oil and petit fours
To Start
Kingfish Sashimi – Black Garlic, Sesame, Watercress
Beetroot Salad – Roast Beetroot, Beetroot Crisp, Meredith Farms Goats Curd (v)
Charcuterie – Jamon, Coppa, Bresaola, Duck Rillette, Pickles, Housemade Lavosh and Grissini
Beef Tartar – Quail Egg, Lavosh, Traditional Condiments
Pork and Hare Terrine – Onion Jam, English Mustard, Sourdough
Scallops – Pan-seared Scallops, Roast Fennel Puree, Apple, Radish and Salsa Verde
Main Course
Charred Sirloin – Pommes Anna, Café De Paris Butter
Miso Cod – Blue Eyed Cod, Asian Greens, Soy Broth, Puffed Rice and Sesame
Oven Roasted Duck – Sous Vide Breast, Rhubarb, Black Garlic, Macadamia Crumb with Spiced Jus
Rack of Lamb – Smoked Eggplant, Confit Pearl Onions, Black Olive Oil and Lamb Jus
Beef Cheek – Bone Marrow, Baby Vegetables, Potato Puree with Beef Jus
Roasted Barramundi – Confit Baby Tomatoes, Sauce Vierge, Charred Leeks, Lemon
Smoked Field Mushroom – Ricotta, Spinach Gremolata (v)
Dessert
Meringue – Sweet Corn Mousse, Candy Corn
Plum Tarte Tatin – Olive Oil Ice Cream
Chocolate Tart – Chocolate Mousse Cigar, Chocolate Sorbet, Chocolate Soil
Peach and Apple Cobbler – Vanilla Ice Cream and Candied Orange
Carrot Pound Cake – Cream Cheese Ice Cream, Walnut and Praline
Basil Panna Cotta – Confit Tomatoes, Aged Balsamic
Individual Cheese Plates – Local and International Cheese Selection, Dried Fruits, Nuts, Chutney and Crackers
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