Sour cream spherification, smoked carrot paper, pink pepper and chive
Prawn ricepaper roll, cucumber gelee, coconut tapioca, pineapple, lemongrass air and micro basil
Eucalypt roasted baby beets, goats cheese, raddish, poached cellery, tomato air and balsamic reduction
Seared kangaroo, confit potato, beetroot, carrot air, mushroom jus , pumpkin damper and a green tea billy.
Avocado sorbet, cashew, cos and olive oil.
6#wagu sirloin, crisp potato marshmellow, BBQ powder, salt pepper, served with a bacon roll and house curned cultured butter
Heirloom tomato, fig pure, olive oil snow, akudra rock and safron pennys
Lick, suck, sip. - Hibiscus sour, vanilla creme fraiche and bubblegum tapioca cone, floral rose red tea and a candied honey swizzle.
Pucker up! Lemon curd filled nitro poached Lemonade orb upon lemon sherbet.
Nitro fried chocolate mousse, blue berrys 3 ways, hazelnut sand, malt icecream and encapsulated maple.
Chocolates for the road and a menu for the fridge
All feedback from the customers was really positive, being only our second degustation that only fills us with confidence. We can wait to iron out the kinks, get our flow right workshop some new ideas and basically be the best!
J
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