Thomas Damm’s Modern Australian Menu

Entrée

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

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

BBQ’d short rib croquette on spinach crème and carrot pearls with and pickled cauliflower

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

Main

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

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

Dessert

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