Dinner / Boardroom

ENTRÉE

Seared scallops and grilled chorizo with salsa verde paint & truffled cauliflower puree
Grilled peach, goat’s curd, watercress & saffron kipfler crisps with citrus dressing
Saganaki prawns with skordalia, baby chives & basil paint
Seared quail breast, celeriac, apple, radish and pine nuts with apple balsamic dressing
Salmon tasting plate: (confit salmon w pickled fennel, beetroot cured salmon w beetroot compote, salmon gravalax w dill aioli)
Tataki of tuna with prawn aioli, crisp seasonal salad, ponzu dressing & sesame wafer
King Fish ceviche with watercress, pomegranate seeds, baby basil and elderflower jelly
Confit salmon on pickled cucumber salad with candied ginger, lemongrass vinaigrette & crisp sesame tuille
Ras el hanout spiced duck breast with citrus & pomegranate salad
Thinly sliced prosciutto with chargrilled asparagus, olive sand & saffron aioli
Seared beef carpaccio with crumbled persian feta, pine nuts & truffle oil
Caramelised onion and goats cheese tart with apple and walnut salad

MAIN COURSE
BEEF
Braised wagyu beef cheek with burnt onion sauce & wilted beets
Soy marinated beef fillet with coriander relish & Asian greens
Black pepper seared eye fillet on crushed kipfler potato & red currant jus
Chargrilled eye fillet on blue cheese polenta cake with truss tomatoes & port wine jus
Porcini crusted eye fillet on puy lentil ragout with oven sweetened roma tomatoes
Prosciutto wrapped eye fillet with oven roasted root vegetables & veal jus monter au beurre
Slow roasted eye fillet on fondant potatoes, with caramelised baby onion confiture and red wine jus
Tournedos of beef fillet with potato & sage gratin & café de Paris butter

POULTRY
Prosciutto wrapped chicken breast with Paris mash, peas & baby onions à la française
Chicken supreme infused with sage & lemon with fondant potatoes & chive beurre blanc
Pan fried chicken breast with pistachio & onion stuffing, sweet potato gratin & tarragon velouté
Roast duck breast on golden beetroot with sour cherries & vincotto duck jus
Confit of duck maryland on chargrilled sweet corn & zucchini fritter with plum glaze
Duck two ways: five spiced duck breast; juniper berry & thyme confit leg on sweet potato puree & duck jus

LAMB
Slow cooked lamb shoulder with Moroccan carrot puree & wilted spinach
Grilled lamb rib eye with olive and anchovy butter and cavolo nero
Apricot and herb stuffed lamb noisette with boulangère potatoes & mint jus
Herb marinated lamb rump on lemon & thyme baked ricotta cake with smashed peas & mint jus
Macadamia lamb rump on sweet potato rosti w brandy dijon mustard
Ras el hanout spiced lamb rump with smoked eggplant caponata & polenta cake

FISH
Sumac spiced barramundi with quinoa salad, avocado and pomegranate seeds
Oven baked Jew fish with moules marinière sauce & herb crushed potatoes
Pan fried crispy skin snapper with steamed seasonal vegetables & prawn bisque
Ocean trout on a preserved lemon & herb quinoa salad with green tomato confiture
Oven roasted mulloway with sautéed mushroom & sun dried tomato spätzle & saffron velouté
Crisp skin salmon on paris mash with snow pea & sugar snap salad with asparagus cream sauce
Pan fried kingfish on truffle scented potato puree with fennel & heirloom tomato salad
Confit snapper fillet on a coriander & carrot puree with new potatoes, smoked scallop & lemon oil
Macadamia encrusted barramundi on potato galette with saffron & dill velouté

DESSERT
Citrus three ways: lemon curd tart, orange and cardamom pannacotta, citrus salad
Soft centered chocolate fondant with crème chantilly
Vanilla bean pannacotta with poached seasonal fruits
Pineapple tarte tatin with vanilla bean ice cream & caramel sauce
Chocolate tasting plate: chocolate delice, chocolate macaroon on triple chocolate brownie,
white chocolate mousse
Poached pear clafoutis with double cream and saffron syrup
Traditional vanilla bean creme brûlée
Cheese plate served with quince paste, marinated Persian figs and lavash:
Jindi triple cream, Wineglass cheddar, Shadows of Blue