Nick’s Modern French

Entrée

‘Market Fish’ tartare, horseradish air, sourdough crostini

Risotto of Hawkesbury river Squid, citrus butter

Cured Tasmanian Salmon, gentleman’s relish

Poached Salmon ballotine, pickled cucumber, herbed fromage Blanc

Confit Duck Parfait, pickled raisin, crisp bread

Tasmanian Pacific Oysters; Natural or w’ warm smoked leek butter

Main

58 degree Drover Beef, roast onion, foraged mushroom, bordelaise

9hr Berkshire Pork, crackling, ‘Neeps & Tatties’, red wine gravy

Organic Chicken, breast & leg, pomme purée, legume ‘a la mode’

Kent farm Lamb, eggplant, garden pea, anchovy butter, lamb jus

Dessert

70% Chocolate mousse, salt caramel, Ferrero Rocher soil, Pedro Ximinez soaked prune

Bread & Butter pudding, fluid banana gel, popcorn crumble

Soft Blue cheese, apple fluid gel, pickled raisin, biscuit

Caramelized Pears, gingerbread cake, malted milk, toasted seeds

Raspberry soufflé, raspberry sorbet, pouring cream (additional charge of $3pp)

Chocolate Fondant, apricot, peanut butter