Food Flashcards
Steamed Buns
“Hickory smoked salmon buns, crème fraiche and macadamia crumble”
2 pieces $13.50
- buns from the Pastry Lounge (flour, water and yeast)
- salmon belly, 4hr dry cured (salt and sugar) to keep from drying out while smoking. Hot smoked for 3 min over Hickory.
- crème fraiche (mixed with horse radish, lemon juice and white pepper)
- dry roasted macadamia nuts and sesame seeds blitzed with naked Parmesan crisps
- garnish with capers and spring onion
EF, SF
Scallop
‘Bass Straight scallop in half shell, red radish, smoked chilli mayo and kataifi’
1 piece $4.50
- deep sea scallops from Port Phillip heads and southern Victoria coastline
- have roe attached
- MSC cert.
- pan seared and served pink
- sliced radish, alfalfa and picked red onion
- smoked chipotle chilli mayo (rice vinegar and lime)
- chipotle chutney (smoked jalapeño, raw sugar, balsamic and white wine vinegar)
- julienne red radish, pickled onion, alfalfa sprouts
- kataifi pastry, shredded philo pastry that’s deep fried
- NF, DF, GaF
Can be made GF and FF
Candied Pork
‘with coconut salad and red nam jim’
$19.50
- Greenvale, Vic, free-range, hormone free, grass fed
- pork belly cured in brine (water, white pepper, salt, garlic, liquorice root, mandarin peel and ginger)
- confit in Szechuan duck fat for 9hrs at 95C to render out the fat
- fried to crisp outside and boiled in bitter sweet caramel (palm sugar, chicken stock, star anise and fish sauce)
- nam Jim - deseeded red chilli, garlic, coriander root, palm sugar, blended and seasoned with fresh lime juice and fish sauce.
- coconut salad - shallot, red chilli, salt, fish sauce and dried shredded coconut with Vietnamese mint, mint and coriander.
- very well balanced dish.
Wine Match: Rose
- GF, NF, EF, DF
Can be made FF
Capocollo
‘Cured pork from Greenvale Farm with pickled cucumber’
$14
- 46 day cured air dried free range pork neck
- Greenvale Farm, Vic, bought directly. Free-range, hormone free and grass fed
- traditional Italian pork cold cut, from the dry-cured muscle thinly sliced, from the neck to rib
- flat bread (house made) and pressure pickled Lebanese cucumbers (vinegar, salt, sugar)
- NF, EF, DF, GaF, FF
Can be made GF
Ballotine
‘Quail and duck Ballotine, red cabbage, pear chutney and house brioche’
$23
- layered duck and quail breast in a farce (kieser fleisch, duck, quail, pistachio nuts, sautéed garlic, and shallots, rehydrated wild forest mushrooms, port, brandy and Madeira) wrapped in pancetta, rolled into a sausage shape and poached.
- red cabbage juice, sherry vinegar, salt, pepper, dark gastric (sugar, Sherry vinegar reduction). Set with xanthan (thickening and stabilizing agent) and agar agar and blended to form a soft gel.
- pear chutney - pear, apple, tomato, onion, salt, orange zest, orange juice, sugar, cinnamon, nutmeg, pepper, ginger, white wine vinegar, saffron and mustard fruit.
- brioche - flour, salt, sugar, yeast, water, eggs, butter.
- raw cocoa nibs cooked in caramel
- parfait foie gras, chicken livers, butter, eggs and port reduction
SF, GaF
Can be made GF, EF, DF
Tuna
‘Sake washed tuna with a soy bean pesto and daikon salad’
$23.50
- yellow fin sashimi grade tuna
- Port Lincoln, SA, sustainable, innovative ranching system.
- sake soaked (sake, mirin and boiled with alcohol burnt off, light and white soy) for 12 hours, boiled 10sec
- pesto/crumble of deep fried soy beans, crushed broad beans with spring onion relish
- yuzu jelly (yuzu juice, mirin, Murray River pink salt, white soy, gelatin)
- daikon remoulade with wasabi kewpie, black sesame and spring onion curls
- NF, DF, GaF
Barramundi
‘Baked whole with caramelized lemon and herb salad’
$65
- From Robe, 350km south east of Adelaide, pure spring water, 100% free of heavy metals
- 1kg baby barramundi baked in Kombu butter (roasted snapper bones deglazed with sake, add kimbu and butter then strained
- candied lemon, shredded crispy wanton, alfalfa, red vein sorrel, pickled onion, spring onion curls, sliced red radish, olive oils and lemon juice
SF, EF, NF
Can be made FF and GF
Spring Poussin
‘Yarra Valley poussin, baby corn, shiitake and hot n’ sour sauce.’
- 28 day old chicken, 400g, stuffed with ginger, spring onion and Taxi 5 spice
- steeped in white (chicken) master stock (chilli, garlic, shallot, ginger, yellow rock sugar, coriander root, liquorice root, rice wine vinegar, shaoxing wine, chicken stock)
- chicken is fried and deboned to order
- pickled Otway (west coast Vic) shiitake, pickled kohlrabi, snow peas, baby corn, fresh cherry tomatoes and Japanese cauliflower blossom.
- hot n’ sour sauce - reduction of lemon juice, lemon zest, yellow rock sugar, ginger, shallot, chilli mixed with a double chicken stock (gelatinous stock)
DF, EF, NF, GF, SF
Szechuan Duck
‘Castlemaine Szechuan duck with hot Vietnamese mint salad and fresh lime.’
$39.50
- Castlemaine, 120km NW of Melbourne
- acidity of lime helps cut through the glaze
- part deboned
- Szechuan salted for 24 hours (black pepper, chilli flakes, Szechuan pepper, salt)
- steamed low heat for 2 hours, renders fat and cooks duck.
- flashed fried, crisped to order
- caramel sauce (shaoxing wine, Taxi 5 spice (cassia, Szechuan pepper, star anise, coriander seeds, dried garlic flakes), dark Palm sugar, fish sauce and lime juice.
- pumpkin and daikon salad w pickled carrot, red shallot, water chestnut, Vietnamese mint, mint and coriander with sauce (pickling liquid, fish sauce, red chilli)
Wine Match: Pinot Noir
GF, NF, EF, SF, DF
Lamb Feast
‘Slow roasted lamb shoulder feast, with thyme juice’
$75
- Great Southern, VIC
- lamb shoulder slow roasted for 12 hours on the bone with thyme and olive oil
- thyme juice - roasted lamb bones, mirepoix, diced tomatoes and chicken stock
- reheated and pan fried for nice crispy skin
- seasonal veg: sugar snaps, snow peas, confit shallots, chargrilled leek
- 35-45 minute to serve - strongly recommend side.
GF, NF, EF, DF, SF, GAF (remove confit garlic)
Garden Salad
‘Honey mustard dressing’
$9.50
- mixed leaves, cucumber, beans and radish
- dressing: honey, mustard, vinegar, white wine and olive oil
V, GF, NF, EF, DF, GAF, SF
Pommes Frites
'Pommes frites with chilli salt' $9.50 - Thin cut chips (shoestring) - Sriracha and Murray river salt - V, GF, NF, EF, DF, GAF, FF, SF (remove salt)
Wombok Coleslaw
‘Wombok coleslaw and nashi pear’
$9.50
- wombok, nashi pear, pickled red onion, spring onion, mint, coriander, and vietnamese mint
- dressing: lime mayo (kewpie, lime juice, lime zest, salt) and hot chili oil (dried chilli, chilli powder, chili flakes, Szechuan pepper, cinnamon, bay leaves, star anise, white peppercorns, fennel seeds and almonds.
- spicy, can do without oil for less spice
- wombok - Chinese cabbage with sweet, mild taste.
- V, GF, EF, DF, GAF, SF
- can be made NF and FF
Scorched Greens
‘Sesame scorched summer greens and oyster sauce’
$9.50
- choy sum, bok Choy, Gai lan, snow peas, sugar snaps, green beans with soy beans, slices garlic and teak smoked oyster sauce.
- well balanced
- V (on request), GF, NF, EF, DF
- can be made FF
Soufflé
‘Passion fruit soufflé with caramel used white chocolate centre and banana ice cream’
- passion fruit purée boiled and mixed with cornflour and water
- white chocolate melted and mixed for 1hr then combined with cream to make a ganache
- ice cream - caramelized bananas in dry caramel, add to ice cream base (cream, milk, milk powder, egg yolks, sugar, trimoline (inverted sugar syrup, mixture of glucose and fructose) stabilizer
- GF, NF
- can be made DF
V, GF, NF, GAF
