Table

TABLE MENU

 

Autumn/Winter 2015

Fork only or Entrée

Pine mushroom & baby leek terrine, samphire, persillade (V)

Ceviche hiramasa kingfish, crisp tapioca pearls, green papaya

Sake cured ocean trout, wasabi pea puree, yuzu & radish

Crisp skin duck, cucumber, endive & ver jus

Slow braised lamb belly, crushed peas, burnt onion

Smoked Sher Wagyu carpaccio, coastal herbs, horseradish, pecorino

Main – Plated

Borlotti & soybeans cassoulet, smoked tomato fondue (V)

Mulloway fillet, sea parsley, charred baby gem, pickled rhubarb

Free-range poached chicken breast, crumbed chicken boudin, black fig & chestnut salad

Western Plains saltbush lamb neck, crisp breast, parsnip puree, parsley salad

New York cut grass-fed beef, oyster blade croquette, roasted beets, savoy cabbage

Banquet or Shared style

Wood-roast forest mushrooms, purple Congo Potato, wild garlic (V)

Whole roast Milawa free-range chicken, faro & lemon stuffing, bread sauce

Crisp Otway free-range pork belly, black quinoa, pomegranate, nectarine

Flinders Island lamb shoulder, freekah, capers, heirloom tomatoes

Sides

Broccolini, pumpkin and wattle seed labne

Braised witlof, fennel, purple cornichon grape

Celeriac, sea parsley, mâche and truffle

Roasted Blue Moon potatoes, garlic, rosemary

Triple cooked, hand cut chips