Sample Menus

Menu One

Seared scallops on parsnip puree with brown butter

Slow roasted shoulder of lamb, duck fat potatoes, caramelised onions, confit tomatoes, glazed carrots

Strawberry, rhubarb and macadamia crumble, vanilla ice cream

 

Menu Two

Pork and veal dumplings with ginger, soy and chilli dip

Chicken tenderloin mung bean salad, kaffir lime dressing

Lemongrass granita

Pineapple strawberry salad, mango sorbet, mint crumbs

 

Menu Three

Gravlax with fennel salad, horseradish sauce

Rack of Rolls Royce lamb, duck fat potatoes, roasted almond beans, confit tomatoes

Creme brulee, berries, Persian ferry floss

 

Menu Four

Seared salmon fillet, lemon pepper, tomato cucumber salsa, caramelised lime

Duck breast, Asian greens, soy honey ginger glaze, soba noodles

Strawberry and meringue whipped cream stack, passionfruit sorbet, Persian ferry floss

 

Vegetarian Menu

Roast pumpkin, cauliflower salad, carrot ribbons, cashew cream, pomegranate molasses

Lentil and chickpea curry hotpot, condiments, poppadoms

Coconut panacotta, pineapple and mint salad

 

Vegan Menu

Corn and zucchini fritters, avocado smash, tomato salsa

Roasted sweet potato, green olive and red onion tapenade, caramelised onions, roast red capsicum, balsamic mustard glaze, green leaf salad

Besan pancakes, blueberry compote, maple syrup, coconut dressing

 

Whole Plant Based Menu

Miso soup, shitake mushrooms, spinach, tofu, mung bean noodles

Arancini balls, tomato basil sugo

Roasted pumpkin, garden pea puree, zucchini ribbons with ginger and sesame seeds, cashew cream, beetroot and potato salad

Grilled pineapple skewers, raspberries, coconut yoghurt with mint crumbs

OR

Soy creme brulee, berries