DEGUSTATION MENU

We are offering:
Six Courses: $100
Six Courses with Wines: $155

On Arrival

Appertizer

Arancini - Four cheese Italian rice balls

First

Zucchini flowers filled with mushroom and ricotta mousse on a tomato and vegetable caponata

Suggested Wine: El Desperado Tempranillo, Sangiovese S.A

Second

Queensland sea scallops wrapped with prosciutto and zucchini on avocado purée, corn and capsicum ceviche

Suggested Wine: Donnalaura Falanghina Masseria Frattasi. Campagnia ITA

Third

Twice cooked duck breast on Brie and sun dried tomato tart topped with rocket, Parmesan and pear salad

Suggested Wine: La Villa Pinot noir, Sprayton, Tas

Fourth

W.A Cone Bay Barramundi fillet, cauliflower purée, sauté potatoes, wild mushrooms and spinach finished with a lemon buerreblanc sauce

Suggested Wine: Le Bois Martin Sauvignon Blanc, Loire valley, France

Fifth

Prosciutto wrapped Beef eye fillet, zucchini and potato roasting, portobello mushroom, smoked garlic aioli, tempura onion rings, rosemary jus

Suggested Wine: Mr Brightside Shiraz, by Mr Riggs S.A

Sixth

Crème brûlée, roasted hazelnuts

Suggested Wine: Passito Di  Moscato, Campania, ITA

 

Scroll to Top