Frederick’s 5 Course Tasting Menu
Trio of mushroom, French goat cheese with porcini vinaigrette, truffle toasted brioche toast (gf)
Pork tenderloin with green salsa confit cherrie tomato (gf)
Pan fried lamb filet with rosemary jus, garlic buttered asparagus (gf)
Chicken supreme and honey mustard sauce pomme galette, roasted baby eggplant, red wine jus (gf)
White chocolate charlotte with blue berries compote dark chocolate ice cream, chocolate crumb (v)
Honey baked ricotta with crispy prosciutto rocket and walnut salad (gf)
Garlic prawns with brown butter sauce, cauliflower puree (gf)
Pan fried scallops with tomato and basil salsa, oven roasted baby capsicums (gf)
Salmon filet with beurre blanc confit, chat potato, leek stew (gf)
Tiramisu with cream anglaise, cappuccino ice cream, double cream (v)
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Desi Milios (QLD)
Ameilia Douglas (QLD)
Eleanor Yeomans (QLD)
Linda McIntosh (QLD)
Robert Patrick (QLD)
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