Green Room Menu

CANAPES

TRUFFLE, SPINACH AND HEIDI GRUYERE RISOTTO BALLS

MARINATED SEA SCALLOP, FENNEL, CUCUMBER AND LIME CREME FRAICHE TART

RAVIOLI OF KING PRAWN, LEMON CONFIT AND PEA SHOOTS

CROSTINI WITH OLIVE TAPANADE, BUFFALO MILK MOZZARELLA AND TOMATO CONFIT

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TARTARE OF LIGHTLY SMOKED OCEAN TROUT, SALAD OF HERBS
CUCUMBER, LIME CREME FRESH, TROUT ROE

SALAD OF FRESH FIGS, HERBS AND FLOWERS, 
ROASTED ALMONDS, GOAT'S CURD CIGAR

SEARED SEA SCALLOPS WITH BABY GARDEN VEGETABLES,
WATERCREST, PEA AND BASIL PUREE, FROMAGE BLANC, LEMON JAM DRESSING

JOSELITO IBERICO JAMON DE BELLOTA, SLOW COOKED TOMATO,
BUFFALO MILK MOZZARELLA, OLIVES, CAPERS, EGGPLANT, PARSLEY, ROCKET

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BRIOCHE CRUSTED BLUE EYE, FENNEL,
BABY LEEKS, CAPERS, CHIVES, PARSLEY, TOMATO CONFIT

ROASTED FREE RANGE CHICKEN BREAST,
GARDEN PEA, SPRING ONION AND ASPARAGUS RISOTTO

ROASTED WESTERN AUSTRALIAN LAMB, EGGPLANT, OLIVE,
ESCHALLOT, BABY SPINACH

ROASTED FILLET OF GRAIN FED BEEF, SWISS BROWN, MORELS, FARRO,
WALNUTS, ESCHALLOTS, POTATO PUREE


VEGETARIAN OPTION
TRUFFLE RISOTTO, WILD AND CULTIVATED MUSHROOMS, BABY BROAD BEANS

SIDE DISHES SERVED WITH MAIN COURSE

MIXED LEAVES WITH CABERNET VINAIGRETTE

ROASTED KIPFLER POTATOES WITH FRESH HERBSh fresh herbs

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CREME CARAMEL, SAUTERNE JELLY AND PEAR ICE CREAM

PRUNE, ARMAGNAC AND MARZIPAN TART, HONEY CREAM

VANILLA SEMI FREDDO WITH PASSIONFRUIT CURD, SOFT MERINGUE

SEVEN TEXTURE CHOCOLATE CAKE

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COFFEE, TEA AND PETITS FOUR


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ADDITIONAL CHEESE PLATTERS TO SHARE AT $15 PER PERSON

MENUS SUBJECT TO CHANGE DUE TO SEASON AND AVAILABILITY

CANAPE MENU

SMOKED SALMON ON BLACK RYE, HORSERADISH CREAM, DILL AND FRESH RADISH

QUAIL PASTILLA WITH HONEY, SPICES, DATES AND ALMONDS

MARINATED SEA SCALLOP, FENNEL, CUCUMBER AND LIME CREME FRAICHE TART

RAVIOLI OF KING PRAWN, LEMON CONFIT AND PEA SHOOTS

CROSTINI WITH OLIVE TAPENADE, BUFFALO MILK MOZZARELLA AND TOMATO CONFIT

TRUFFLE, SPINACH AND HEIDI GRUYERE RISOTTO BALLS

SLOW BRAISED CINNAMON SPICED DUCK PIES

TUNA SASHIMI, GREEN TEA, SEAWEED AND SESAME SUSHI BALLS

FRESH HAND SHELLED MUD CRAB, GREEN PAPAYA AND CASHEW SALAD WRAPPED IN BUTTER, LETTUCE AND RICE PAPER

BAKED GOAT'S CHEESE TARTS WITH WALNUTS, BABY HERBS AND TRUFFLE HONEY

CROSTINI OF HIRAMASA KINGFISH MARINATED IN WHITE SOY AND YUZU

SLOW COOKED LAMB PIE

CHICKEN, MAYONNAISE, CUCUMBER, WATERCRESS SANDWICH

TARTLET OF FRESH FIG, CREME FRAICHE, TRUFFLE HONEY DRESSING, RED GARNET (DEC-MAY)

CRISP PASTRY OF COD BRANDADE, LEMON CONFIT

BOWL FOOD 

PESTO ANGEL HAIR PASTA

MUSHROOM RISOTTO

VEAL AND TRUFFLE MEAT BALL WITH FARRO, ESCHALLOTS AND SPINACH