New Year’s Eve 2019 Menu

Entree

Poached lobster tail, avocado mousse, citrus, black caviar, beurre blanc

Canadian scallops, cinnamon and apple puree, Nashi pear, yuzu, pecan crumble, hazelnut dressing

Twice cooked barbecue quail, nuoc cham, lemongrass, lime, wombok, sesame quail egg

Bloody Mary gazpacho, heritage tomatoes, cucumber, finger fennel, celery salt, horseradish

 

Mains

Grain-fed beef tenderloin, prosciutto wrapped King prawn, saffron skordalia, asparagus, bone marrow jus

Crispy skin duck breast, beetroot dauphinois, cherry and blueberry chutney, fresh fig, candied beetroots

Pan seared tuna, green mango, sesame, avocado, edamame, honey cashews, orange and ginger glaze

Vegan malai kofta, spiced aubergine, coconut curry, crisp okra and cauliflower, dates, chickpeas, almonds, coconut yoghurt, petite herbs

 

Dessert

Deconstructed banoffee pie, dulce de leche, butternut biscuit, mascarpone, banana, torched Swiss meringue

Trio chocolate mousses, Nutella and cherry, tiramisu and cocoa, white chocolate and raspberry

Strawberry and coconut panna cotta, coconut sorbet, strawberry salsa, edible flowers, strawberry gel

Triple cream Brie, muscatels, Nashi pear, fig jam, quince, walnuts, sourdough, lavosh