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Beef and sea bass composed
Oven roasted US Black Angus striploin on potato mash and zucchini-mushroom salpicon with Madeira jus and Sauce Béarnaise Grilled Chilean sea bass on a spiced fennel-apple compote, lemon beurre blanc and tagliatelle pasta
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1650.0
|
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Aubergine surf and turf
Grilled tiger prawns and roasted Australian Mulwarra beef tenderloin with sautéed mushrooms and pan seared duck foie gras Béarnaise sauce and Madeira jus, wild mushroom risotto and glazed vegetables
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1650.0
|
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Veal cheek, short ribs and oxtail
Barbequed braised US Angus beef short ribs on potato mousseline and slow cooked veal cheek in Port wine jus with oxtail ravioli Grilled Portobello mushroom and honey glazed carrots
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990.0
|
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Oven roasted Australian lamb rack, gratinated with goat cheese and herbs
On sautéed French beans and cherry tomato confit, pommes dauphine, sauce piquant and raita tartlet
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1650.0
|
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Australian lamb 3 ways’
Sous-vide lamb shoulder confit, oven roasted lamb loin and grilled lamb chop
Served with artichoke couscous, grilled polenta, ratatouille, mustard seed-chives sauce and papaya salsa
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1160.0
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Classic French duck leg confit
On braised red cabbage with broccoli and carrot, potato mousseline and Port wine jus
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1350.0
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Honey glazed, oven roasted French duck breast
Served on creamed savoy cabbage with pineapple, pink pepper gnocchi and Curaçao sauce
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1350.0
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Pan seared slice of Rougie duck foie gras to add
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350.0
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