Menu Selections by MATTHEW WILD

Warm crusty loaf with roasted garlic and aged balsami.c

Entreé

Minestrone soup with peas, green beans, zucchini, bradbeans, asparagus, stock and pesto Genovese.

Freshly shucked oysters, Tequila and lime granita.

Pan seared thyme gnocchi, gorgonzola, marjoram, cracked pepper.

Buffalo ricotta, lemon, mint, grilled bread.

Beef tartare, quail egg yolk, parsley, eschallot, cornichons

Grilled sea scallops, roasted carrot puree, salad greens, tarragon and mustard dressing.

Pan seared king prawns with fennel, garlic, chilli and soft herbs.

Carpaccio of Hiramasa kingfish, Venetian dressing.

Main Course

Rissotto of Asparagus, zuchinni, stacciatella cheese.

Fresh linguine tossed with local prawns and fresh cuttlefish, pomodoro, dill pistou.

Crisp skinned Ocean Trout, fennel, orange, lemon, green olvies, parsley, almonds.

Matthew’s Peasant’s Fish Stew, saffron potatoes and licorice oil.

Roasted lamb rack, spiced eggplant, parsley mint salsa.

Grilled Pork cutlet, radicchio, aged balsamic, chicory pesto.

Black Angus rib eye, bone marrow roasted, with garlic mint butter.

Sides

Pink eye and truffle mash.

Sautéed green and butter beans, eschalot, bayleaf.

Salad of green leaves, white radish, walnut vinaigrette.

Desserts

Local growers fruit with sugar cane granita.

Raspberry Tart with marzipan cream.

Chocolate fondant with lavender icecream.

Tiramisu

Tatan of pineapple, butterscotch icecream.

Assiette of peach

1. Honey roasted peach brûlée;

2. Peach jelly with peach and chantilly crème;

3. Vanilla poached peach with almond glacè.

Imported and Australian cheese with burnt fig jam.