Menú Del Invierno Flashcards
Menú de cuatro platos $225 pp
Gluten (G) - important
- Pumpkin, Crab, Tuna, Duck
- Potatoes, Goat, Trout, Quail, Marron
-
Koshihikari, Murray Cod, Maremma Duck, Venison, Beef fillet
Sides
- Royal blue creamed potatoes • brown butter
- Ramarro farm leaves
- Unsprouted Cauliflower • paparika yoghurt - Raspberry, Soufflé, Pear, Chocolate
AND Selection of Australian Cheeses {opt/gluten free crackers}
Pumpkin, persimmon, kombu & shiso
Cutlery code = fs
Pumpkin w persimmon & shiso
-
Pumpkin {Grima Farm, NSW, Horsely Park, 2hrs West of Sydney past Liverpool and Parramatta}
(1) fondant style, cut into round disk (2) steamed in lemon oil, (3) blow torched -
Pumpki noodles
julienned & salted 2 days -
Pumpkin puree
steamed w yondu (japonese umami sauce), yeast flakes, salt & vinegar -
Pumpkin seed oil
whisked through shiso vinegar & vegan dashi -
Persimmon
Fuyu and Nightingale, peach/watermelon notes -
Garnish {Petite Bouche}
pickled shiso, micro shiso -
Kombu & parmesan custard
Vegan dashi, parmesan, eggs, milk, cream
Gari spanner crab, cucumber, buttermilk & lovage
Cc = fs
Gari crab on cucumber, w a lovage oil and buttermilk dressing
Crab {Fraser Island}
shells roasted, confit in oil w aromats - 1) Pernod & orange juice sabayon; 2) lemon/lime zest; 3) grapefruit zest; 4) tarragon; 5) chervil; 6) parsley
Cucumber
telegraph cucumber, sliced cucamelon, sliced apple cucumbers
Dashi buttermilk dressing
Vegan dashi (made from dried mushrooms and kombu seaweed), buttermilk, chilli yondu, lime juice
Garnish
lovage oil, micro lovage, Poblano Ketchup, phlox (flower)
Lovage
Parsley/celery cross with a hint of anise
Yellowfin Tuna, daikon, ginger, native lime
Cc = fs
Mooloolaba yellow fin tuna, native lime, finished w kimchi water dressing
Tuna {Northside seafood}
diced tuna & pickled daikon dressed w yoghurt/kimchi/lime pickle. Sprinkled w furikake, layered w ginger jelly and daikon
Furikake
Japonese seasoning made from toasted sesame seeds, nori, salt, sugar
Kimchi water
daikon, Chinese cabbage, ginger garlic, chilli, pear, apple, curry leaves, coriander, parsley, fermented 1 week
Garnish
Broadbean shoots, pea shoots, nasturtium
Kimchi
traditional Korean side dish consisting of salted and fermented vegetables
Duck parfait, pickled shimeji, sherry, & brown butter brioche Cc = fk
Duck liver parfait, pickled shimeji, roasted chestnuts & brown butter broiche
Livers {Tathra Place, NSW}
soaked in milk overnight draw out bitterness, thermomix w red wine onions, cooked yolks, butter & foie gras (the livers), passed and set
Sherry Jelly
*Oloroso sherry - variety of fortified wine, usually dark and nutty, chardonnay vinegar, sugar, agar**
Garnish
pickled shimeji, mustard cress dressed in picked shimeji liquor, roasted chestnuts
MGC ravioli, braised capretto, cipollini onion, consommé
Cc = fks
Pasta
6 egg yolks, 3 whole eggs, flour, olive oil, sal
Filling
goat curd, egg yolks, ricotta, Parmigianino, chopped garlic chives, parsley, lemon zest, salt, pepper
Capretto
baby male goat, very tender
Goat consommé
roasted goat bones, chicken stock, 2 hrs, rosemary
Garnish
dandelion, pickled cipollini shells, caramelised onion gel
CH potatoes, shiitake mushroom, truffle, black garlic
Cc = fss
Potatoes
confit in garlic oil & lemon peel
Cauliflower cheese
shallots & garlic cooked down to oil, sliced potato added, add cauliflower & soy milk, boiled, then blended with vegan dashi & yeast flakes
Relish
shiitake mushroom, pickled muntries (aka emu apples or munthari berries native to SA - spiced apple/juniper blend), black garlic ketchup
Garnish
dehydrated potato, pickled shallot rings, chickpea cress, nasturtium
Jurassic quail breast, ajo blanco, nasturtium, sapphire grape Cc = fk
Jurassic Quail w grape and ajo blanco
Quail Breast {Game Farm}
brined 2hrs in salt, soy, brown sugar, finished on BBQ
Quail Leg
after bird is brined, legs removed, deboned, meat wrapped back around the claw, finished on bbq w soy glaze, crumbed w puffed wild rice, quinoa, pumpkin seeds, chives
Sapphire grapes
pickled in maple verjus
Ajo Blanco
blend smoked macadamia, white grapes, vegan dashi, garlic, macadamia oil, cab.sav vinegar
DB.WA Black Marron, turnip, kombu, consommé Cc = fkss
Marron {Red Claw Seafood}
breakdown fresh marron, tail skewered and BBQ’d, glazed in a marron oil
Consommé
roasted marron shells, port, madeira, star anise, coriander, fennel, thyme, bay leaves; clarified & seasoned w van jaune
Kombu & parmesan custard
vegan dashi, parmesan, eggs, milk, cream
Caviar
~5grs served
Garnish
lemon gel, baby blush turnips
Koshihikari, puffed rice, ginger, gai lan, celeriac
Cc = KF
Koshihikari
premium short-grain variant, sweet, glossy, sticky, cooked in lemongrass & celeriac stock
Gai lan
vat packed in kombu vegan dashi, steamed in lime juice
Celeriac broth
steamed w onion stock, ginger, lemongrass, vegan dashi, thyme, star anise
Puffed black rice
fried in oil, seasoned w salt & vinegar
Murry Cod, leek, hazelnut, roast onion Cc = KF
Murray Cod
broken down, brined in 5% salt, stuffed with a farce, steamed 90C, carved, seasoned
Farce
murray cod trimmings, egg whites, cream, lemon, tarragon, chives, parsley
Leeks
steamed w vegan dashi & garlic oil
Hazelnut emulsion
egg yolks, mustard, vinegar, hazelnut oil, lemon, veg oil
Hazelnuts
blanched, peeled, lightly toasted
Cavolo nero
staple in Italian cuisine, Tuscan/black kale
Sauce
onion stock reduced in butter, seasoned with cab.sav vinegar
Dry-aged M duck, beetroot, blackberry, radicchio Cc = F,SK
Duck breast
dry aged 14 days, roasted on the crown served medium
Duck legs
salted 8hrs, confit (duck fat), meat picked off the bone finished w duck stock
Blackberry
compressed in pomegranate white balsamic vinegar
Smoked beetroot puree
beetroots steamed in smoked oil, seasoned with cab.sav vinegar
Consommé
roasted wings, covered in chicken stock, 2hrs, thickened w xanthum gum
Venison, artichoke, boudin noir, date Cc = F,SK
Considered a pest in Australia, no natural predators, harm to natural habitats and native species
Venison loin {Alpine Game Meats}
get whole saddle, dry aged for a week, remove loins, roast on BBQ over charcoal
Boudin noir
lardo in a pan w leeks, garlic, spices; caramelise bacon and add in fresh pigs’ blood, eggs, and mix, pressed, chilled, diced, skewered
Spiced date puree
dates, granny smith apples, brown sugar, cab.sav vinegar, nut meg, 5 spice
Venison sauce
bones roasted, caramelised mirepoix, deglazed w white wine, stock, red currant jelly
Jerusalem artichoke
peeled, caramelised, cooked down in chicken stock & butter
RPf Angus Beef Fillet / Shiro Kin / Rump Cap Cc = F,SK
Braised oxtail
caramelised, add mirepoix, deglaze w port & red wine, cover in stock, cook till tender
Mushroom emulsion
pasteurised egg yolks, dijon mustard, cab.sav vinegar, mushroom bouillon, ¡soy! sauce
Malt jus
beef trimmings, shallots, garlic sauteed in a pan; peppercorns, thyme, bay leaf added and deglazed w sherry. Add malt extract, veal / chicken stock
Raspberry, rhubarb, coconut
Coconut gel
forms the base, coconut cream, coconut milk powder, coconut water, sugar, lime juice, agar, fresh ginger
Raspberry tapioca
tapioca pearls cooked in raspberry juice & finished with raspberry liquor
Poached rhubarb
rhubarb poached in raspberry juice
Raspberry meringue
dried egg whites, raspberry puree, sugar syrup, whisked to a meringue and cooked overnight
Coconut sorbet
coconut cream, malibu, sorbet base churned until consistency
Raspberry sorbet
raspberry puree, lemon juice, sorbet base churned until consistency
