PORTFOLIO

OF DISHES BY

MURRAY D PEARSON

Entrees & Starters

Crocodile Risotto with Lime Aioli and

Chili Jam

Stuffed Field Mushrooms with

Artichoke Hearts, Fresh Asparagus

and Wild Bush Tomato Chutney

Asian Infused OystersAtlantic Salmon Roulade with Wild Tomato

Chutney and Toasted Bruschetta and Truffle

Oil, garnished with Fresh Watercress

Pork Belly, Ginger Infused Scallops

with Pearl CaviarJapanese Tempura Prawns with Dipping

SaucesMoreton Bay Bugs

wrapped in Bacon

atop Mango Coulis

Mains

Eye Fillet stuffed with Fresh Baby Spinach,

Watercress and Kalamata OlivesCrispy Skin Wild Barramundi served with a Corn

Frittata and Beurre Blanc Sauce

Black Cherry Duckling

with Shiitake MushroomCrispy Skin Chicken Breast

on a Potato Rosti served

with Beef Jus

French Trim Lamb Rack

on Garlic Mash Potato

Kangaroo Massaman

Curry

Steak Tartare Traditional Chateaubriand Veal Scaloppine with Mushroom

Stack

Desserts

Trio Choc Mousse

Wattle Seed, Almond and Macadamia Nut Biscuit

Base topped with White, Milk and Dark Chocolate

Mousse

Brandy Basket with Grande Marnier Strawberry,

Blueberry, Raspberry and Chantilly Cream

Chocolate Truffles with Mud cake

and Chocolate Ganache

Chocolate Basket Fresh Strawberries

and Chantilly Cream

Hearts of Passion

Vanilla Bean Double

Cream Raspberry Coulis

Cheese Board

Passionfruit Cheesecake

Cakes

Intercontinental Crocodile Hotel’s 25 Year Anniversary

3 Metre Crocodile Genoise Sponge Cake Nestled in

Shredded Coconut (to reflect a sand bank)

Chocolate Mud Cake Ganache

Hazelnut Chocolate with tempered

Chocolate Chards

Chocolate Cake Coconut Rough

Chocolates

Coffee & Milk chocolate Gateau Milo Chocolate Mint Sponge Cake

White Chocolate Gateau Roasted

Almonds

Functions

Hand Rolled Rice Paper Rolls

Garnishes

Photos of more dishes available, please email

dana.murray@bigpond.com

+61 431 856 520