6 Course Degustation
Available Lunch or Dinner
FIRST COURSE:
Amuse Bouche
baby pea w' roasted Jerusalem artichoke topped w' white truffle oil, pistachio crumble
SECOND COURSE:
Aburi of Mooloolaba Tuna
Mooloolaba sashimi grade tuna, painted wasabi aioli w' roasted, dried wasabi pea dust
THIRD COURSE:
Home Made Ravioli
w' white scallop, king prawn, sand crab farce w' Riesling, arugula pesto cream sauce, confit of vine truss tomato
FOURTH COURSE:
Peppered Duck Breast
w' schezwan pepper w' Grand Marnier, Cointreau, mostardo fruit glaze w' charcoal, coconut royal mash
FIFTH COURSE:
17 Hour Slow Cooked Lamb Shank Curry
served on paella rice topped w' mint yoghurt dressing
SIXTH COURSE:
Winter Berry & Apple Mille-feuille
w' white chocolate gelato, home made macaroon