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Dinner MenuMcREELEENTRÉES
Organic Jerusalem Artichoke Soup
Tempura Soft-Shell Crab with Roasted Capsicum Salad and Tomato Jam Fleur de Courgette Farcis au Fromage (Zucchini Flower stuffed with Four Cheeses) V
Tunisian (Brik) Pastry wrapped Free Range Duck Maryland with Blood Plum,
Star Anise and Cinnamon Glaze Supplement $ 3 Organic Pumpkin Strudel with Persian Fetta, Two Leaf Salad and Pumpkin Vinaigrette V
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MAINS
Carnaroli Risotto with Cavolo Nero, Courgette, wilted Pea Tendrils and Grana Padano V
Muscovy Duck Confit with Coconut, Coriander, Tumeric, Palm Sugar, Lemon Grass and
Chilli Sauce, served with fragrant Rice (Signature Dish) Gippsland Lamb Noisette with Char Grilled Mediterranean Vegetable Salsa and
Balsamic Emulsions Fish of the day with Seafood Broth, Exotic Mushroom and Truffle Vinaigrette Supplement $ 3
Wagyu Grain Fed Eye Fillet Corned Beef with new season baby vegetables and
Mustard Cream Sauce SIDES 8
Chips with Sea Salt I Mixed Leaf Salad with Mustard Vinaigrette I Buttered Green Beans
DESSERTS
Cointreau and Rosemary Crème Brulée with Mascarpone and Brandy Snap Disk
Almond Prune Sticky Date Pudding with Butterscotch Sauce and Vanilla Bean Ice Cream
Meringue with White and Dark Chocolate Mousse finished with Mixed Berry Compote
Chocolate and Caremel Tart with Vanilla Bean Ice Cream
CHEESE 17
Mauri Gorgonzola Dolce Latte [Bontazola], Brique d’ Affinois/Pave d’ Affinois,
Heidi Farm Gruyere _____________________________________________________________________________________
Complimentary Tea or Coffee for Subscribers | 2.5 Tea or Coffee for Non-Subscribers
2 COURSE 46 Subscribers 50 Non-Subscribers
3 COURSE 52 Subscribers 57 Non-Subscribers
V = Vegetarian
Executive Chef: Ashraf Saleh
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