Thomas Damm’s 5 Course Tasting Menu

Choose one dish from each course

1ST COURSE

Steak tartare with beetroot foam under parmesan crisp and vegemite custard

Morton Bay Bug cocktail in the shell with Bottarga

Pan seared scallops on butternut pumpkin risotto with toasted pinenut and pesto sauce

Oyters with lemon myrtle foam, pickled cucumber and chilli gel

2ND COURSE

Octopus carpacchio with pickled fennel, sweet potato pearls and crisp

Confit duck leg and sweet potato cannelloni on red cabbage with baked ricotta and brussle sprout leaves

Lobster-tail tortellini in bisque foam with Warragul greens and basil infuse oil

Quail breast and leg on champagne kale and pearl barley

3RD COURSE

Slow cooked chicken in chorizo on tuscan kale with mushroom barley and crispy skin

Kingfish with green arancini, sauteed silverbeet and thyme – lemon myrtle foam

24 hour pork belly on roasted carrot puree, sugar snap peas and crackling popcorn

John Dory fillet on grilled fennel puree and sugar snap peas and dehydrated chilli threads

4TH COURSE

Smoked lamb shoulder under herb soil on artichoke puree, broad beans and red wine jus

Pan seared snapper on potato rostie, charred capsicum creme and roquette foam

Serrano wrapped pork fillet on truffle cauliflower with black pudding – duck fat potatoes

Coffee marinated beef eye filet on rosemary and potato foam, charred beans

5TH COURSE

Dark and stormy mille feuille – rum infused pineapple, ginger beer mousse, lime gel

Individual cheese plates with red wine-quince paste, maple crystallised pecans and house made lavosh

Mulled pear and cinnamon doughnuts and Gianduja chocolate mousse prune gel

White chocolate and rhubarb panna cotta on hazelnut joquonde with coffee soil hazelnut tuille

Pecan tart with tonka bean – mascarpone mouse, orange gel and peanut brittle