Toey’s Modern Australian Menu

Entrée

Citrus Tuna Tataki with Cucumber Herbs Salad and Yuzu Gel (GF) (NF) (DF)

Sesame Soy Prawn & Avocado Tartare with Wonton Chips (NF) (GFO)

Ginger Orange Octopus Ceviche with Jalapenos and Plantain Chips (DF) (GFO)

Shredded Chicken Avocado Salad with Charred Corn, Capsicums and Rice Crisp (GF) (NF) (DF)

Chicken and Mushroom Galantine with Wild Mushroom Risoni and Parmesan Crisp (NF)

Herbed Chicken Galantine with Puffed Rice, Crispy Chickpeas and Beetroot Hummus (GF) (NF) (DFO)

Main

Slow-cooked Beef Brisket with Creamy Garlic Polenta, Roasted Summer Vegetables, Beef Jus (GF) (NF)

Sous Vide Skirt Steak with Warm Potato Salad, Micro Greens and Avocado Chimichurri (GF) (NF)

Maple-Glazed Pork Tenderloin with Sesame Pumpkin, Brussel Sprouts and Crispy Shallot (GF) (DF)

Spiced Pork Scotch Fillet with Sweet Corn Duo, Crispy Potato and Chorizo (GF) (NF)

Roasted Barramundi with Summer Quinoa Salad and Avocado Cream (GF) (NF)

Crispy Salmon with Polenta Cubes, Charred Corn Salsa and a Citrus Dressing (NF)

Miso Salmon with Braised Daikon, Rainbow Slaw and Edamame Puree (GF) (DF)

Sous Vide Rockling with Braised Eggplant & Shitaki, Asian Slaw and Caramel Ginger Soy Sauce (GF) (DF)

Dessert

Mango Coconut Parfait, Passion fruit, Meringue and Coconut Crisp (GF) (NF) (DF)

Filo Tart, Lemon Curd, Citrus Basil Salad, Honey Jelly, Yoghurt Crisp (NF)

Hazelnut Chocolate Cremeux, Salted Caramel, Coffee Brownies Bites (GFO)

Deconstructed Summer Berries Pavlova, Chantilly, Passion Fruit (GF) (DF)

Elderflower and Raspberry Trifle, Whipped Mascarpone (GFO) (NF)

Minted Watermelon, Strawberries, Yoghurt Panna Cotta, Almond Sable (GF)