Set Menu – Main Course (from left to right):
- Duck breast Jamon Iberico, chocolate sauce, baby spinach, artichoke, celeriac pure, sliced mushroom infused lemon, cepe powder
- Cod fish confit, crab rolls in rice paper, zucchini rolls, sliced red radish, almond crusted, chestnut puree, water chestnut, turmeric lemon zest oil
- Tenderloin, carrot and celeriac pure, baby carrot, kalamata crumble, broad beans, shiraz reduction, caramelized onion, rice crackers, beef jus
- Barramundi, miso paste, Belgium endive, belimbingwuluh pickles, Italian flat parsley, coriander seed, squid water, fried garlic and fried chili
- Butternut squash pure, baby potato, spinach, cauliflower, butternut squash dice, grana padano foam, chocolate sauce, thyme oil (V)
- Seared chicken, garlic – thyme confit, caramelized plum, star anise, chicken jus, crispy rice
- Roasted lamb rack, coffee butter ciabatta, grain mustard pickled, toasted spice, red cabbage pure, chocolate sauce
- Seared Mahi Mahi, pan fried Japanese tofu, grain mustard pickled, asparagus, buntil, chili jam, tamarind pure
- Salmon confit, caramelized cauliflower, caramelized walnut, shaved carrot, salted black bean, horseradish crème
Title Image: Beef tenderloin
For details of our ‘Complete Menu Collection’ & price list please email:
[email protected]