DegustationAllRounders

allrounders-menu_nov2015-04

AMUSE BOUCHE
Seared scallop, miso puree, wasabi pea crumble

HORS D´OEURVES
Polenta and thyme crumbed quail Maryland, preserved lemon cream, carrot orange and mint salad

SOUP
Tea pots of consume brunoise

FISH
Tataki of yellow fin tuna, ponzu, fried shallots

SORBET
Pink grapefruit and Campari sorbet

ENTREE
100g fillet of beef en-croute, dauphinois beets, mushroom duxelle, tawny port jus

MAIN
Seared duck Margaret, cauliflower and fennel fondant, steamed kale, kumquat gel

DESSERT
Pear and quince tart-tatin, vanilla bean ice cream, cinnamon Anglaise

CHEESE
3 tasmanian cheeses, cabernet paste, muscatels, figs, lavosh

COFFEE AND PETIT FOURS
Single origin brazilian espresso, your way, truffles and biscotti

All courses $99


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