Cocktail

COCKTAIL MENU

 

Autumn/Winter 2015

Cold Canapés

Compressed tomato, parmesan mousse, balsamic flakes (V)

Black olive macaron, citrus ricotta (V)

Tasmanian St Helens oysters, finger lime pearls, pepper berry

Smoked chicken breast, ‘crisp’ chicken sandwich

Almond macaron, duck parfait, sherry gel

Sher Wagyu, Johnny cake, lily pilly, ash salt

Fillet tatare, fingerling potatoes, yolk gel

Hot Canapés

Pani Puri, coconut, eggplant kasundi, baby coriander (V)

Angel hair potato nest, salt cod brandade, avugra caviar

Betel leaf, tamarind prawn, chilli soy caramel

Tonkatsu; panko crumbed pork, egg, nori

Substantial

Falafel, pickled cabbage, chili tahini yoghurt (V)

Mountain pepper squid, lemon myrtle aioli

Peking duck bao, almond milk satay sauce

Crispy buttermilk chicken burger, Kansas City BBQ aioli

Collins Wagyu beef burger, Beechwood smoked bacon, cheddar, relish

Street food

Fried betel leaf, green papaya, sprouted buckwheat, peanut chilli sambal salad (V)

K.F.C (Korean Fried Chicken) fermented chilli sauce, pickled daikon

Prawn brioche roll, kewpie, spring onion, fried pickle

Soft corn tortillas:

Soft shell crab, avocado, black bean & charred corn relish
Al pastor; crisp roast pork belly, charred pineapple salsa