Grilled Australian
Beef Tenderloin
Sauteed Baby Beans and Mushroom,
Crispy Baby Potatoes
and Mustard-Shiro Miso Sauce |
Sesame Crusted Paprika & Honey Marinated Tuna Steak
with Sautéed Turnip and Carrot Spaghetti, Green Apple with Whole Grain Mustard Dressing
|
Grilled Veal Tenderloin
on Cognac infused Foie Gras Sauce, Wild Mushroom Stew with Morel,
Vegetable Pastilla, Balsamic Emulsion |
Grilled River Prawns
Home Made Crab Ravioli, Sauted Bok Choy on Mud Crab Sauce |
Duck Breast
with Caramelized Nuts, Crispy Pastillas, Spinach, Braising Turnip, Orange Sauce
and Duck Gravy |
Grilled Tasmanian Salmon Fillet
Stir Fried Asian Greens, Galangal Sweet Soya, Wasabi Flavored Mashed Potatoes and Crispy Squid Tempura
|
Baby Chicken Marinated
with Harissa, Vegetable Couscous, Miso Curry Sauce, Coconut Milk Emulsion, Chick Peas, Raisin, Pine Nut in Thai Curry Flavor
|
Barramundi Pear Red Wine
Seared Ocean Pacific Barramundi Fish on Red Wine Reduction,
Green Peas Puree, Glazed Turnip, Poached Pear and Garden Herbs Emulsion |
Grilled Rack of Lamb, Herbs Crusted Lamb Loin
Red Wine Sauce, Polenta, Rosemary infused Bitter Almond Emulsion
|
Ocean Coral Trout
Crispy Skin Ocean Pacific Coral Trout Fillet on Honey Mustard Cream Sauce,
with Fresh Home Made Linguini and Ginger Aromatic Sauce
|
Duck Legs Confit
‘A l’Orientale’
Potato Roesti Served with Mix Green Leaves and Seasonal Fruits Coriander Chutney
|
Seafood Platter's Variation
Seared barramundi, Grilled Prawn, Baby Squid and Soft Shell Crab Tempura Prepared on Individual Sauce, Polenta and Japanese Wakame
|
Honey Soy Caramelized Kurobuta Pork Loin
Balsamic Reduction, Spaghetti Carbonara Gratin, Garden Peas |
Black Truffle Risotto
on Red Wine Reduction, Seasonal Vegetables Broth, Cepe Mushroom, Grano Padano Emulsion |
Scallop Bouillabaisse
Seared scallop on Crab Reduction, Truffle leeks, squid Ink Risotto, Bouillabaisse. |
Pan Seared Snapper Fillet
Polenta and Sautéed Mushrooms, Nut-Brown Butter Hollandaise Sauce, Jerez Vinegar Jelly |
