VALENTINE’S DAY DINNER

3 COURSES $95PP

ENTREE

BEEF SHORT RIB CROQUETTE / CELERIAC REMOULADE / HORSERADISH CREAM

KING FISH CRUDO / COMPRESSED CUCUMBER / FINGER LIME / PICKLED SEA HERBS / OLIVE OIL

ROASTED CAULILINI / SMOKED ALMOND BUTTER / BABY CAPERS / CHARRED LEMON / SHAVED PECORINO

CHICKEN LIVER PARFAIT / RED ONION & QUINCE MARMALADE / LEMON THYME BUTTER / TOASTED BRIOCHE

MAIN

ROASTED PORCHETTA / CHAR GRILLED WERRIBEE FENNEL / CARAMELISED NECTARINES / CONFIT CHERRY TOMATOES ON THE VINE

PAN SEARED MACEDON RANGES DUCK BREAST / BLACK GARLIC & BEETROOT PURÉE / BITTER LEAVES WITH VERJUICE DRESSING / DUCK JUS

SLOW COOKED LAMB SHOULDER WITH LEMON & OREGANO / SMOKEY EGGPLANT PURÉE / TOMATO & BLACK OLIVE VINAIGRETTE

CRISPY SKIN LOCAL SNAPPER / PINE NUT CREAM / ROASTED BONE SAUCE / SPINACH / DRIED MUSCATEL / LEMON

SIDES

ROASTED CHAT POTATOES / GARLIC & ROSEMARY PUREE

BABY GEM SALAD / PECORINO ROMANO / TARRAGON & LEMON DRESSING

DESSERT PLATE

DARK CHOCOLATE & RASPBERRY TART

VANILLA BEAN PANNA COTTA / TOASTED PISTACHIO

LEMON & RICOTTA CAKE / PRICKLY PEAR SORBET

FRESH SUMMER BERRIES / SABAYON