menu - convent · menu 3 course menu | $ 95 per person * please note there is a 1.5% surcharge for...

5
Menu 3 Course Menu | $ 95 per person * Please note there is a 1.5% surcharge for Visa & MasterCard and American Express *Servings for paired wines are 75ml

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Page 1: Menu - Convent · Menu 3 Course Menu | $ 95 per person * Please note there is a 1.5% surcharge for Visa & MasterCard and American Express *Servings for paired wines are 75ml

Menu

3 Course Menu | $ 95 per person

* Please note there is a 1.5% surcharge for Visa & MasterCard and American Express

*Servings for paired wines are 75ml

Page 2: Menu - Convent · Menu 3 Course Menu | $ 95 per person * Please note there is a 1.5% surcharge for Visa & MasterCard and American Express *Servings for paired wines are 75ml

Entrée

Tempura Soft Shell Crab Celeriac Remoulade | Chilli Jam | Lime | Wakame

Duck Liver PateDuck Terrine | Spiced Walnuts | Pickled Cabbage

| Croutons | Cabbage Meringues

(GF) Red Gate Farm Quail Smoked Beetroots | Binnorie Goats Cheese | Garam Masala

(V) Zucchini FlowersRicotta | Orange | Pine Nuts | Basil | Currants |

Honey | Basil Pesto

Page 3: Menu - Convent · Menu 3 Course Menu | $ 95 per person * Please note there is a 1.5% surcharge for Visa & MasterCard and American Express *Servings for paired wines are 75ml

Mains

Jacks Creek Beef Tenderloin Or Jacks Creek Wagyu 9+MBS Striploin (GF) Pomme Puree | Parsley Root | Broccolini | Artichoke| Spring Onion| Port Jus Wagyu $ 30 Surcharge

Red Gate Farm Partridge (GF) Celeriac Soubise | Leeks | Carrot | Thyme | Garden Mulberry Jus

(GF) (V) Beetroot & Truffle RisottoSmoked Beetroot | Reggiano | Crème Fraiche

Glacier 51 Toothfish (GF) Miso Butter | Japanese Eggplant | Bok Choy| Pickled Daikon | Garlic Stems | Sesame

Sides $9.50

Potato Purée & Thyme Oil

Roasted Butternut Pumpkin with Toasted Cashew & Pistachio Praline, Thyme Oil

Jamon & Black Pepper Blistered Broccolini

Page 4: Menu - Convent · Menu 3 Course Menu | $ 95 per person * Please note there is a 1.5% surcharge for Visa & MasterCard and American Express *Servings for paired wines are 75ml

Dessert

Left Over Sourdough & NativesSourdough Ice Cream | Sweet Croutons | Wattle Seed

Mousse | Passion Berry | Shiraz | Passionfruit | Macadamia | Thyme

(GF*) Bailey’s and White Chocolate CheesecakeBrandy Snaps | Caramelised White Chocolate | Bailey’s Foam

| Caramel | Orange Powder

(GF) Passionfruit Cremeux Passionfruit Marshmallow | Raspberry Gel | Crystallised

Chocolate | Passionfruit Curd | Lemon

(GF) (V) Selection of Sorbets

Page 5: Menu - Convent · Menu 3 Course Menu | $ 95 per person * Please note there is a 1.5% surcharge for Visa & MasterCard and American Express *Servings for paired wines are 75ml

11

Circa 1876 garden grown produce by our horticulturalist Damien King.

| heirloom beetroots | pomegranates | heirloom carrot | orange | mandarin | kumquats | mulberry |

rosemary | thyme | cucumber | heirloom cherry tomato | kale | pineapple sage | lavender | lemon |

heirloom radish | leek | sage | mint | spinach | honey | sweet william | borage | nasturtium | rosemary

flower | pink peppercorn | apples | kiwi fruit | pumpkin | fennel | marigold | zucchini flower | snow pea

| beans | shallot | garlic | chilli | viola | sorrel | onion | riberry | curry myrtle | basil | bay leaf |

passionfruit | raspberry | hot lips | strawberry | chives | garlic chives | pink society garlic | chocolate

mint | elk | snake beans | chard |