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Potato crêpe and herb crème fraîche with smoked salmon, microcress salad and champagne vinaigrette
Seared sea scallop with zucchini & basil salsa and almond foam
King prawn salad with Thai herbs and ruby grapefruit
Pork and veal terrine with cornichons and dressed greens
Duck and mushroom pithivier with baby cress salad and orange glaze
Crispy fried polenta with sage and pecorino, braised radicchio and balsamic dressing
Green & white asparagus and witlof with roasted hazelnuts, tomato concasse and hazelnut vinaigrette
Chicken consomme with crab ravioli and vegetable julienne
Roasted vegetable tartlet and goast's cheese with roquette salad
Fillet of Beef, mashed potato and sauté wild mushrooms with cepes and Madeira jus
and julienne of crispy fried leek
Roasted corn fed chicken with carrot galette and a white wine and tarragon jus
Roast Duck, roasted eschallots and diced celeriac sautéed with bok choy and a Grand Marnier glaze
Rack of lamb on parsnip puree, with dukkah, pomegranate molasses & red wine jus
Traditional Beef Wellington, served with steamed asparagus and red wine jus
Crisp pork belly with roasted kumera puree, spiced red wine pears and plum sauce
Salmon fillet and warm salad of watercress, potato, peas and snap peas, with a fresh herb sauce
Rib of veal with a white bean, thyme and pancetta ragout and braised witlof
Pan fried sea bass with tomato concasse, braised fennel and a Noilly Prat buerre blanc
Chocolate terrine and chocolate sorbet with crème Anglaise and raspberry coulis
Rosewater meringue with cream chantilly and fresh passionfruit
Cointreau strawberries and vanilla bean mousse with almond tuile and Persian fairy floss
Blood orange pannacotta with candied rind and blood orange syrup
Fig frangipane tart with crème anglaise
Apple tart tatin with crème anglaise and calvados icecream
Crème brûlée with slivered green pitachios and rhubarb compote
Fine Australian cheeses, quince paste, dried and fresh fruit with sour dough fruit bread
Parmesan shortbreads, fresh bread rolls, butter & chocolate truffles
For any enquiries or a quote please call:
JENNIE DELISLE: (02) 9417 3878
email:food@silverspoon.net.au