Est- Food

Question 1

Crab

Answer 1

Spanner crab, apple, avocado, cucumber, lime, crème fraiche, sorrel

Question 2

Tuna

Answer 2

Sashimi of yellowfin tuna, jamon cream, Jerusalem artichoke, ponzu, mustard, nasturtium

Tuna- local NSW (marinated in soy and mirin)
Jamon cream- cream, milk custard, jamon, bonito, white soy
Artichoke- dried and fried puree with jamon crumb
Mustard- hot English and Dijon dried to make a wafer
Lettuces- red mizuna, pizzo (green one) & nasturtium leaf
Dressing = sherry vin

Question 3

Beetroot

Answer 3

Salad of beetroot, smoked sheep’s yogurt, lardo, buckwheat praline, raspberries, amaranth

Beetroots- red and yellow beets, roasted, dressed in sherry vin
Yogurt- from VIC, smoked with hickory
Ladro- cured strips of pork back fat
Garnish- violets, chickpea shoots, amaranth, and baby beet leaves

Question 4

Mushroom

Answer 4

Mushroom consommé, seared wagyu, enoki mushroom, green apple, celeriac, onion rings

Consomme- beef stock with button mushroom
Wagyu- thin sliced ribeye grilled one side
Apple/ Enoki- piled under beef
Celeriac- raw

Question 5

Foie

Answer 5

Duck foie gras, strawberries, oats, chamomile, fennel, long pepper, brioche

foie- sous vide then pureed with madeira
Strawberries- compressed in strawberry consommé with chamomile
oats- groats
Long pepper- Indonesian

Question 6

Scampi

Answer 6

Scampi tartare, oscietra caviar, roast chicken dashi, fried leak, chili oil

Scampi- from NZ, finely diced, dressed with chives, lemon, oil
Caviar- yasa brand, farmed sturgeon
Dashi- set with gelatin

Question 7

Bug

Answer 7

Moreton bay bug, baby fennel, black garlic, celtuse, brown butter, bisque

Bug- from northern QLD
fennel- baby fennel cooked in fennel juice, fennel sprigs, crisps of candied fennel
garlic- pureed with vinegar and oil
Brown butter- crumbs
celtuse- slices of pickle in apple juice
bisque- shellfish

Question 8

Scallops

Answer 8

Grilled scallops, bone marrow, pickled onion, potato wafer, parsley shallow puree

Scallops- from Nova Scotia, Canada
Bone marrow- lightly poached in clarified butter
onion- pickled in herbs, spices, vinegar, charred onion shells
parsley puree- reduction of shallots and stock blended with blanched parsley
potato foam- dutch cream potato

Question 9

Pork Jowl

Answer 9

Slow cooked pork jowl, parsnip, beurre bosc pear, hazelnut, sherry vinegar

Pork jowl- Byron Bay (Berkshire/kurobuta breed) cured with salt then slow cooked
Pear- compressed with sherry vin, shaved to order
Parnip- dehydrated then quickly fried, also parsip cube cooked in butter
Hazelnut- pureed hazelnut mixed with tapioca starch
Milk foam
Cracklings

Question 10

Bass grouper

Answer 10

Bass grouper fillet, asparagus, Jerusalem artichoke, trompettes, quinoa crumb, lemon

Grouper- from NZ, pan roasted finished in oven
aspag- spears and stripes blanched
lemon- roasted lemon puree
chicken jelly- brown and white chix stock with dark soy added, amid to set
trompettes- mushrooms of death, sautéed
artichoke- puree
crumb- toasted quinoa, pumpkin seeds, bread crumbs

Question 11

Cod

Answer 11

Murray cod fillet, shaved abalone, snow peas, cucumber, black fungi, green shallot vin

cod- sourced throughout NSW, farmed
abalone- mullusc from Tasmania poached in master stock (soy, ginger, star anise, garlic, clove)
sauce- ginger green shallow vin- uses peanut oil
garnish- cucumber and snow pea, black fungus, king oyster mushroom, shiso leaf, chives

Question 12

Lamb

Answer 12

Milk fed lamb loin, grilled leak, pickled shallot, eggplant, mustard, miso, mint oil

Lamb- milk fed Suffolk lamb from Cooron SA
leek- sous vide then grilled
shallow- slices, pickled
eggplant- puree with miso, olive oil, lemon
mustard seeds- slow cooked then pickled
mint oil

Question 13

Fillet

Answer 13

Rangers valley fillet, salt baked turnip, cime de rarpa, anchovy, black olive, potato crumb

beed- Rangers Valley, NSW black angus, grain fed, fillet
Turnip- salt baked & raw slices & fried baby
cime-puree of turnip top leaf with anchovy essence
Olive- puree of kalamata olive and star anise
sauce- beef sauce with soy

Question 14

Venison

Answer 14

Juniper crusted venison saddle, quince puree, purple carrots, blood pudding

venison- red deer variety from NZ
crust- juniper, black pepper, coriander
rhubarb- puree
carrot- both puree (with licorice) and fine crispy strips
boudin- venison blood, 4 spice, pork fat, cream, bread crumbs
sauce- poivrade sauce with venison bones, w wine vin, pepper
herbs- amaranth, red lace and yarrow

Question 15

Sides

Answer 15

Mesclun salad- young, small salad greens (dandelion, frisee, mizuma, oak leaf, mache, radicchio, sorrel) tossed in red/white vin + olive oil

season veg- zucchini, beans, sugar snaps, green peas, snow peas, cavolo nero- all blanched, tossed with butter, s & p

mash- desiree potato, milk, butter, salt

Question 16

Pre dessert

Answer 16

Vanilla cream, apple sorbet, shortbread

Question 17

Tart

Answer 17

Chocolate tart, roasted barley custard, miso-milk sorbet, chocolate caramel, mart

tart- dark chocolate shell
barley custard- roasted dark barley infused in a thick egg custard
sorbet- miso infused milk sorbet
tuille- dark chocolate & caramel
crispy milk- dehydrated milk foam
malt- powder sprinkled on plate

Question 18

Coconut

Answer 18

Coconut sorbet, black sesame, passionfruit curd, pineapple, coconut caramel, tarragon

sorbet- coconut cream sorbet, dark chocolate coating
sesame- caramel mixed with black sesame then blitzed into a powder
curd- passion fruit curd
pineapple- compressed and diced
garnish- young coconut strips, tarragon leaves, passionfruit pulp