private dining menus at the botanical
TRANSCRIPT
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