3 course lunch + coffee/tea - $80++ Per Person 4 course lunch + coffee/tea - $100++ Per Person ( Special Menu can be arranged with the chef )
Iced Tiger prawn and avocado salad with Gaszpacho dressing and basil oil Tataki of Yellowfin tuna with soba noodle and oriental mushrooms, Wasabi soy mustard dressing Smoked eggplant caviar with sundried tomato, rocket and pesto dressing Pastrami of Tasmanian salmon with Tasmanian bush pepper and lemon myrtle Whisky-cured Atlantic salmon with chive, Crème Fraiche Salad of char-grilled baby octopus with aged balsamic and exra virgin olive oil Smoked salmon mousse with baby cress, shaved Horseradish and Crostini Ceviche of Coral Trout marinated in lime, coconut, chilli, coriander and Spanish onion
Crispy crab cake on mango and water chestnut salsa, lime aioli Terrine of foie gras with Port and Black Truffle ($10 surcharge) Warm Kervella goat cheese and Cabernet tart with wild rocket and pinenuts Spicy Blue Swimmer crab and tomato soup with fresh basil Lobster bisque with lobster soufflé dumplings Spice-roasted butternut pumpkin soup with crabmeat and crispy shallots Millefeuille of forest mushroom and Parmesan, truffle jus and asparagus
Wildfire spiced Black Cod fillet on Desiree mash, baby asparagus and bush tomato jus Steamed Coral trout on oriental mushroom risotto, leek flowers and ginger-shallot jus Terriyaki glazed Treadfin on homemade crab tofu, baby spinach and Shiitake sauce Lobster linguini tossed in light lobster and Champagne cream sauce Slow-cooked Daube of veal in Burgundy sauce with creamy mash potato and baby root vegetable Roasted grainfed beef tenderloin on truffle mash, glazed organic vegetables and red wine shallot jus Tender oxtail on wild mushroom taglietelle with shaved Pecorino Cornfed baby chicken (or Quail) stuffed with Morel and foie gras on lentil and mushroom ragout Moroccan couscous with tender braised deboned lamb shanks, Harissa and minted yoghurt Roasted prime Black Angus ribeye on Desiree mash potatoes and shallot, red wine sauce
Valrhona chocolate praline tart with double cream, and chocolate glaze Caramelized lemon soufflé tart with fresh berries and raspberry coulis Minted chocolate and strawberry parfait Passion fruit Crème Brulée with seasoned honey mangoes and sesame tuille Citrus Panna Cotta with summer berries and orange-almond tuille Sticky date pudding with toffee Anglaise and vanilla ice cream Tiramisu; layers of Savouardy biscotti and Mascarpone with espresso and Tia Maria
* Please note that ingredients and prices are subjected to change without prior notice
