Large Dishes

Question 1

What is Fregola
Where’s it from
What’s in the dish

Answer 1

Fregula is a type of pasta It is from rom Sardinia in Italy
It is similar to North African Berkoukes and Arab couscous.

It has scampi (which is like a small lobster) bisque
saffron a spice from India made from flower pollen it has earthy tones
And spencer gulf prawn from south Australia Adelaide

Question 2

What is taglerini? And what’s in it ?

Answer 2

It is homemade thin ribbon pasta close to the shape of fettuccini 
with vongole (light sauce with a cockle similar to a baby clam delicate sweet meat ) 
And Bortagga ( shaved fish row)

Question 3

What does the Gnoccetti have with it ?

Answer 3

Pork and veal ragu (sauce with bianco White wine and red meat)
And shaved ricotta salata (cold salad made with small pieces of food)

Question 4

What’s so special about the ranger valley scotch fillet ?
Where is it from?
And what are the sides ?
And how cooked is it recommended to be?

Answer 4

-This chargrilled steak has the loin channel fat (the eye) taken out but has a beautiful marbled fat throughout
-it is from Victoria
-it’s sided with shaved truffle peccerino
(Italian cheese makes from ewes milk)
-it is recommended to be cooked rare to medium rare the chefs refuse well done

Question 5

How is the pork belly cooked ?
what is the side dish?
And why is it so important the sorbet is there and hasn’t melted?

Answer 5

The pork belly is two times cooked for 4hrs

And the side is fennel three ways raw salad, purée and sorbet

The apple and fennel sorbet is recommended to go on top for Extra flavour and it must be on the plate in perfect condition

Question 6

What is in the beef cheeks dish ?
How long have they been cooked for ?
And why is it important for all elements of the dish to be eaten together?

Answer 6

-Braised in Italian Chianti ( a dry red wine from Tuscany)
With air loom carrots, braised radicchio
-it has been cooked for 4 hours and is a tender meat
-has hints of coffee and coco in the stock
-otherwise the tastes or too overpowering the meat to salty and the radicchio too bitter

Question 7

How is the lamb shoulder cooked
and with what ingredients ?
And what does it come with?

Answer 7

• Slow cooked for a minimum of 6 hours
• in oregano thyme and chicken stock
• it comes with any two sides

Question 8

What is in the scallops

Answer 8

Cauliflower purée base- procutto foam -
Raw pistachio granola -
scallops-dried out for two days for caramelisation and even cooking

Question 9

What are the sides ?

Answer 9

-cavolo Nero 
(pan fried spinach with a little chilli and spice) 
-potato confit garlic 
(roasted wedges)
-radicchio 
(cabbage salad) 
-insalata 
(coz and endive lettuce with white balsamic and shaved regrano )

Question 10

O'connor angus fillet
What's an Angus fillet? 
Where's is from? 
How is it cooked? 
What is its texture? 
What's the side dish?

Answer 10

• center-cut top sirloin steak
• handcrafted
• suveyed (vacuumed sealed and cooked in water at a set temperature
• it’s from south east Queensland
• it’s succulent and buttery and a lean cut
• salsa verde (green salad capers basil olive oil etc)