private dining menus at the botanical

1
CHEESE Montenebro 30g, soft. goats’ milk 9.5 CASTILLE-LEÓN, SPAIN The Mountain Man 30g, washed rind. cows’ milk 9.5 TIMBOON, VICTORIA Cropwell Bishop Shropshire Blue 30g Blue. cow’s milk 9.5 NOTTINGHAMSHIRE, ENGLAND Delice De Bourgogne Soft. cows’ milk 9.5 BURGUNDY, FRANCE Tasting plate to share. Please choose 3 27 Tasting plate to share. All 4 34 DESSERT Treacle cake, orange sauce, nutmeg, yuzu curd & lime sorbet 18 Chocolate mousse, banana, espresso ice cream & passion fruit sorbet 18 Coconut mousse, tapioca pearl, fresh mango, Italian meringue, guava, mango sorbet 18 Petit fours 5 DESSERT WINE 2012 Jurancon Moelleux ‘Uroulat’ 12 Petit Manseng SOUTH WEST. FRANCE 2011 Linnaea Moscato d’Asti Moscato 10.5 PIEDMONTE, ITALY 2007 Rozes ‘Vintage’ Port (60mls) 10.5 DOURO, PORTUGAL 2006 Franz Haas ‘Moscato Rosa’ 18 Muskateller ALTO ADIGE, ITALY OYSTERS Oysters 4 ea. ENTRÉE Chicken liver parfait, potato crepes, port jelly & piccalilli 17 Rockmelon, burrata, buckwheat grissini, red wine reduction 18 Confit ocean trout, crispy polenta, spring veg, marjoram hollandaise 19 Scallop & pea ravioli, fennel consumé 21 Veal loin, tuna dressing, crispy herb crumble, pickles 20 MAIN Cauliflower and goat cheese rotolo, romesco sauce, hazelnut & almond crumb 22 Cone Bay barramundi, spiced orange, pomme mousseline 31 Poached blue eye cod, seafood chowder, scallops, mussels, clams, sea shore veg, saffron conchiglie pasta 44 Roast chicken breast, ricotta gnocchi, rainbow chard, artichoke crisp, lemon thyme jus 32 Lamb loin, chargrilled eggplant puree, cherry tomato, pearl couscous, lamb jus 38 BOTANICAL WOOD GRILL 250g Grass fed hanger steak: Launceston, Tas. Beetroot salad, pickled beetroot, crispy capers 34 250g Scotch Fillet: Great Southern Black Angus. Vic. Sweet potato puree, king brown mushroom, red wine jus 39 Chef cut served with hand cut triple cooked chips, cos lettuce with mustard dressing, red wine jus MP SIDES Spiced carrots 9 Broccoli, red wine vinaigrette 9.5 Cos lettuce, mustard dressing 9 Chargrilled zucchini, puffed quinoa, ricotta 9.5 Triple cooked hand cut chips 9 Menu is subject to change

Upload: adamellis

Post on 12-Apr-2017

9 views

Category:

Food


0 download

TRANSCRIPT

Page 1: Private Dining Menus at The Botanical

C HE E S E

Montenebro 30g,

soft. goats’ milk 9.5 CASTILLE-LEÓN, SPAIN

The Mountain Man 30g,

washed rind. cows’ milk 9.5 TIMBOON, VICTORIA

Cropwell Bishop Shropshire Blue 30g

Blue. cow’s milk 9.5 NOTTINGHAMSHIRE, ENGLAND

Delice De Bourgogne

Soft. cows’ milk 9.5 BURGUNDY, FRANCE

Tasting plate to share. Please choose 3 27

Tasting plate to share. All 4 34

D E S S E R T

Treacle cake, orange sauce, nutmeg, yuzu

curd & lime sorbet 18

Chocolate mousse, banana, espresso

ice cream & passion fruit sorbet 18

Coconut mousse, tapioca pearl, fresh mango,

Italian meringue, guava, mango sorbet 18

Petit fours 5

D E S S E R T W I NE

2012 Jurancon Moelleux ‘Uroulat’ 12

Petit Manseng

SOUTH WEST. FRANCE

2011 Linnaea Moscato d’Asti Moscato 10.5 PIEDMONTE, ITALY

2007 Rozes ‘Vintage’ Port (60mls) 10.5

DOURO, PORTUGAL

2006 Franz Haas ‘Moscato Rosa’ 18

Muskateller

ALTO ADIGE, ITALY

O Y S TE R S

Oysters 4 ea.

E NTR É E

Chicken liver parfait, potato crepes, port jelly & piccalilli 17

Rockmelon, burrata, buckwheat grissini, red wine reduction 18

Confit ocean trout, crispy polenta, spring veg,

marjoram hollandaise 19

Scallop & pea ravioli, fennel consumé 21

Veal loin, tuna dressing, crispy herb crumble, pickles 20

M AI N

Cauliflower and goat cheese rotolo, romesco sauce, hazelnut &

almond crumb 22

Cone Bay barramundi, spiced orange, pomme mousseline 31

Poached blue eye cod, seafood chowder, scallops, mussels,

clams, sea shore veg, saffron conchiglie pasta 44

Roast chicken breast, ricotta gnocchi, rainbow chard,

artichoke crisp, lemon thyme jus 32

Lamb loin, chargrilled eggplant puree, cherry tomato,

pearl couscous, lamb jus 38

B O TANI C AL W O O D G R I LL

250g Grass fed hanger steak: Launceston, Tas.

Beetroot salad, pickled beetroot, crispy capers 34

250g Scotch Fillet: Great Southern Black Angus. Vic.

Sweet potato puree, king brown mushroom, red wine jus 39

Chef cut served with hand cut triple cooked chips,

cos lettuce with mustard dressing, red wine jus MP

S I D E S

Spiced carrots 9

Broccoli, red wine vinaigrette 9.5

Cos lettuce, mustard dressing 9

Chargrilled zucchini, puffed quinoa, ricotta 9.5

Triple cooked hand cut chips 9

Menu is subject to change