 |
 |
|
|
|
|
|
|
|
|
|
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
 |
 |
 |
White gazpacho with diced cucumber and Pedro Ximenez jelly
Fresh fig and chevre salad with prosciutto and balsamic dressing
King prawn, fresh mango & micro cress salad with lime leaf syrup
Baby beetroot, roasted pumpkin and pine nuts with red wine dressing
Confit duck with chiffonade Chinese cabbage and orange vinaigrette
Smoked salmon on a buckwheat blini, herb crème fraiche, microcress, champagne vinaigrette and salmon pearls
Kingfish fillet served with caponata and shaved kumera crisps
Lamb rib eye on parsnip puree with pomegranate molasses, dukkha and red wine jus
Fillet of beef, Paris mash & sautéed wild mushrooms with salsa verde & red wine glaze
Cornfed chicken breast with carrot and tarragon timbale, braised leek and Madeira jus
Roasted veal rib eye on crushed peas w spring vegetables & mustard glaze
Crisp pork belly with roasted kumera puree, spiced red wine pears and umeshu sauce
Eton mess: meringues with summer berries and cream
Cointreau strawberries and vanilla bean mousse in a brandy snap basket with pashmak
Blood orange pannacotta with candied rind and blood orange syrup
Chocolate mousse terrine & chocolate sorbet with crème anglaise & raspberry coulis
Mango tart tatin with palm sugar syrup and coconut anglaise
Banana rum pie with crème anglaise
For any enquiries or a quote please call:
JENNIE DELISLE: (02) 9417 3878
email: food@silverspoon.net.au