Est- Tip Test Flashcards

Question

Player del Mar

Answer 1

Contemporary Cocktail ``` Avoin silver Cointreau Cranberry juice Pineapple juice Agave ```

Answer 2

Contemporary Cocktail ``` Mint Absolute citron Lemon juice Sugar cane syrup Lemonade ```

Answer 3

Contemporary Cocktail ``` Hennessey VSOP Poire Williams Lemon juice Sugar Egg white ```

Answer 4

Contemporary Cocktail Sailor jerry's Pineapple juice Sugar Mint

Answer 5

Contemporary Cocktail Zubrowska vodka Crème de peche Peach puree Apple juice

Answer 6

Classic Cocktail Scotch, bourbon or amaretto

Answer 7

Classic Cocktail Original, dry or perfect

Answer 8

Classic Cocktail Up or rocks

Answer 9

Classic Cocktail Woodford reserve or Havana club anejo 3

Answer 10

After Dinner Cocktail ``` Avion espresso Espresso Dark curacao Kahlua Dark Madagascar chocolate ```

Answer 11

After Dinner Cocktail ``` Sugar Orange bitters Havana club anejo Orange zest Grand marnier ```

Answer 12

After Dinner Cocktail Grand centinario reposado Chambord

Answer 13

Les Taylor Doug & Magda Sheerer Sprios Alysandratos William Dor

Answer 14

Table 16 Crown Lager & Scarborough Chardonnay Does not need a menu

Answer 15

Old friends of Mr. John In the art business From Perth

Answer 16

Usually table 40 Allowed BYO Burgundy Zalto glasses for any wines

Answer 17

``` Older Greek gentleman Mt. Edelstone CV (slightly chilled) Or Chadonnay (Pierro) ```

Answer 18

Duck foie gras, grilled rhubarb, caramel nougatine, toasted grains and seeds Foie- pureed diced lobes of sous vide French foie with madeira Rhubarb- charred then pureed with red wine vinegar, onion and sugar. Segments of compressed rhubarb Caramel nougatine- short bread (almond mill + flour) mixed with caramel made into a thick wafer Toasted grains and seeds- wild rice, quinoa, and buckwheat puffed along with some lightly fried pumpkin seeds, sunflower seeds and shallots

Answer 19

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

Answer 20

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 ```

Answer 21

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

Answer 22

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

Answer 23

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

Answer 24

Cured and Smoked Kingfish, eggplant cream, apple, guinciale, horseradish Kiingfish- Farmed in SA. diced, cured with sugar and lemon zest for 30 min, rinsed off and smoked using hickory wood chiips Eggplant cream- steamed and pureed with olive oil, lemon juice and miso Apple- compressed granny smith apple with lemon zest, shaved into a long strip, rolled and filled with the eggplant cream Guanciale- cured pork jowl, blow torched and sprinkled over the dish Horseradish- fresh, grated

Answer 25

Heirloom tomato salad, buffalo ricotta, sweet sherry dressing, quinoa wafer Buffalo Ricotta- sourced locally (pasanella) Sweet sherry dressing- PX, olive oil, shallots Quinoa wafer- quinoa blended and made into a sheet, deep fried, dusted with tomato powder

Answer 26

Aged beef tartare, toasted rye, pickled onions, chive emulsion, dried scallop, caviar Aged beer tartare- dry aged rangers valley angus rump, seasoned with egg yolk, Dijon mustard, shallot, chives, tobacco Toasted rye- rye bread crumbs fried in butter Pickled onions- in malt vinegar Chive emulsion- bread crumbs, oyster, vegetable oil, lemon juice, chives emulsified in a blender Dried scallop- scallops are tossed in fish sauce, smoked using hickory then dehydrated Caviar- sterling caviar

Answer 27

Veal sweetbreads, sweetcorn polenta, black garlic, mushroom, hazelnut, watercress Sweetbreads- coated in flour and fried in butter Polenta- cooked in chix stock and creamed Jus- pan is deglazed with sweet apple vinegar and veal stock then reduced Mushroom- shaved button mushroom dusted with cep powder Hazenut- crumbed and fried Parmesan veloute

Answer 28

Queensland spanner crab, scallop silk, confit tomato, baby radish, marigold, bisque Crab- heated up with shellfish bisque, pickled cucumber and semi dried cherry toms Scallop silk- pureed scallops with soy sauce and mirin, sous vide, cut into small sheets Extra- espellette chilli sprinkled as well as marigolds and garlic flowers

Answer 29

Snapper fillet, celeriac cream, covolo nero, jamon and celeriac crumb Snapper- line caught in NZ, cooked sous vide with clarified butter, colored on flattop before serving Celeriac cream- pureed celeriac with vegetable stock and cream Covolo nero puree- shallot, garlic, and vegetable stock Jamon and celeriac crumb- blitzed and deep fried Sauce- Jamon infused brown roasted chix stock and brown butter Extra- celeriac segments, steamed and caramelized. Covolo nero chips, flash deep fried

Answer 30

Lamb loin and belley, freekah, turnip, goats curd, parsley puree, fresh figs Lamb- from Coorong, SA Freekah- roasted green wheat, cooked as risotto, tossed chix stock, garlic, butter, white wine, shallot Turnip- two ways 1-baby turnip blanched and deep fried 2-turnip ruban just blanched Goats curd- sourced from Woodside's creamery in SA Parsley puree- olive oil, garlic, shallot, parsley Figs- fresh and pureed

Answer 31

Rangers Valley Wagyu, smoked shallot, cimi de rape, bone marrow Wagyu- mbs 5 Smoked shallot- banana shallot baked on salt until tender, split and smoked. Caramelized to order and based with smoked butter Fried shallot jam- fried shallots mixed with veal stock demi-glace Cimi de rape- leaves and stems, blanched and dressed in a lemon olive oil and anchovy juice vineaigrette Bone marrow- confit in clarified butter

Answer 32

Venison loin, beetroot, plums, boudin noir, cocoa, beetroot pickled onions Venison loin- sourced from NZ, certified CERVENA, coated in cocoa powder and pan seared Beetroots- 3 ways- roasted, raw and gel Bourdin noir- blood pudding- pork blood, onions, ginger, peper, nutmeg, cloves, cayenne, set with sourdough, steamed then fried Jus- venison jus, black pepper, red wine vinegar, cream

Answer 33

White peach, crème fraiche, champagne, lemon verbena White peach- diced, poached in vanilla syrup Crème fraiche- vanilla infused, whipped with lemon verbena leaves and jelly Champagne granite- made my adding nitro into a mixture of champagne, sugar, and eggwhite

Answer 34

Poached rhubarb, cheesecake ice cream, roasted white chocolate, strawberries, brioche Rhubarb- poached in grenadine syrup infused with hibiscus Cheesecake ice cream- on a bed of brioche and brown butter crumbs blended with some roasted white chocolate Dusted with hibiscus powder

Answer 35

Passionfruit soufflé, passionfruit sorbet, whipped cream Souffle is made with egg whites, sugar and the fruit puree

Answer 36

Baked apple, pain perdu, apple meringue, miso-brown butter ice cream Baked apple- shaved strips layered with powdered caramel cooked for 6 hours and then pressed Pain perdu- brioche French toast Apple meringue- reduced apple juice is used to rehydrate egg white powder, whipped with sugar and blow torched to order Miso and brown butter ice cream- Classic ice cream base mixed with brown butter and miso

Answer 37

David Blackmore full blood wagyu rump cap, shiitake, miso mustard, grilled onion, baby leeks Wagyu- mbs 9+ Fermented shiitake- shiitakes have been seasoned with salt and allowed to ferment at room temp for 1-2 days Miso mustard- white miso mixed with hot English mustard, sake, rice vinegar, sugar and oil Grilled onion puree- brown onions are burnt then slowly caramelized in butter, white wine is added and reduced along with chix stock, then pureed Onion chips- onions are blanched, dehydrated, then fried Baby leeks- cooked sous vide then grilled to order