Entrée

  • Peking duck ‘lasagne’ – shredded Chinese duck layered with crispy wonton, oyster mushroom, snow peas
  • Vodka cured ocean trout, horseradish and caper aioli, cucumber ribbons, soft herb salad, olive oil croutons
  • Cider braised pork belly, seared scallops, orange and parsnip puree
  • Roast spatchcock, baby carrots, goats cheese, swiss chard, roast chestnut,
    maple dressing
  • Seared king fish, clam chowder, apple, fennel and green pea salsa
  • Zucchini flowers stuffed with herb ricotta in a light batter, roasted cherry tomato salsa

Main

  • Eye fillet, soft polenta, caramel eschalots, jamon iberico, baby beets,
    red wine jus
  • Lamb cutlets, kipfler crisps, caramelised cherry tomatoes, broad beans, sauce aggresto
  • Wild barramundi, fondant potatoes, heirloom carrots, prawn bisque, baby cress
  • Roasted pork cutlet, beetroot puree, mustard greens, persian fetta
  • Roasted chicken breast, red grape and verjuice jus, broccolini, potato and celeriac puree,
    tarragon
  • Confit duck, white bean and speck cassoulet, port and cassia jus

Homeplate 153_webDessert

  • Red wine pear and dried plum tart tatin, vanilla bean ice cream, macadamia praline
  • Italian sponge, toffee apple, coconut ice cream, honey yoghurt granita
  • Vanilla pannacotta, strawberries, berry sorbet, white chocolate shortbread
  • Orange and chocolate pudding, mascarpone gelato, chocolate fairy floss, black salt
  • Lemon meringue, fresh raspberries, vanilla crème fraiche, chocolate sable
Degustation menu