TWO COURSE SAMPLE MENU

$75pp

ENTREES

CALAMARI FRITTI WITH SMOKED ALMOND BLANCO AND LEMON SALT

CHEF’S SELECTION ANTIPASTO PLATE

YARRA VALLEY ROASTED CAULIFLOWER, SALT BAKED BEETROOT, FLAX, WALNUT OIL

MAINS

SCOTCH FILLET, SALSA VERDE, BRAISED SHALLOT, MUSHROOM JUS

GNOCCHI, CAVELO NERO, FRESH RICOTTA, SAGE

FILLET OF FISH OF THE DAY

ACCOMPANIMENTS

FOR THE TABLE

GARLIC AND ROSEMARY DUCK FAT POTATOES

PIER FARM GARDEN SALAD

THREE COURSE SAMPLE MENU

$95pp

ENTREES

CALAMARI FRITTI WITH SMOKED ALMOND BLANCO AND LEMON SALT

CHEF’S SELECTION ANTIPASTO PLATE

YARRA VALLEY ROASTED CAULIFLOWER, SALT BAKED BETROOT, FLAX, WALNUT OIL

MAINS

SCOTCH FILLET, SALSA VERDE, BRAISED SHALLOT, MUSHROOM JUS

GNOCCHI, CAVELO NERO, FRESH RICOTTA, SAGE

FILLET OF FISH OF THE DAY

ACCOMPANIMENTS

FOR THE TABLE

GARLIC AND ROSEMARY DUCK FAT POTATOES

PIER FARM GARDEN SALAD

DESSERTS

VANILLA BEAN PANNA COTTA, STRAWBERRIES, SABLE, MINT

LIMONCELLO TART, PRESERVED AMALFI LEMON, COCONUT SORBET

CHEESE BOARD, LAVOSH, DRIED FRUITS, QUINCE