P. 1
Seamstress Dinner Menu

Seamstress Dinner Menu

|Views: 3,831|Likes:
Published by David Hobbs

More info:

Categories:Types, Recipes/Menus
Published by: David Hobbs on Mar 30, 2011
Copyright:Attribution Non-commercial


Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less





. Seamstress autumn collection

Steamed sillen tofu hot pot in shitake broth, with julienne snow pea & Chinese mushroom. Pan seared wild harvest scallops stuffed with tailor made XO,banana chili & fresh lime. Soft shell crab on a snake bean puree, with a sweet & sour chilli sauce Pods of snake bean & golden sweet kumara poached in won ton pastry, green pea & coriander puree, tobiko roe. Smoked duck and enoki mushroom salad with snow pea tendrils & water chestnuts tossed in light soy and sesame dressing. Twice cooked five spice quail, salad of fresh garden herbs, cucumber julienne & pink ginger. Steamed fillet of Hiramasa kingfish, parcel wrapped in banana leaf scented with ginger, spring onion and our XO. Caramelised red miso Pin-Tung eggplant on chilli salt tofu & blanched canton greens, toasted sesame seeds. ‘Chinatown style’ bbq duck with sweet pickled lemons, perfumed rice & blanched choy sum. Twelve hour braised Berkshire pork belly, drunken potatoes, steamed baby bok choy. Charred fillet of Greenham beef. Ponzu marinated rump cut of score 8 wagyu beef, wasabi salted crisp desiree potato & garden herbs salad



10 20 30 9 17 26 13 24 36 14 21 28 14 21 28

15 28 41 -- 32 --

13 24 36 -- 22 38 13 24 38 18 34 45 -- 31 40

Gai larn with lee kum kee oyster sauce Steamed jasmine rice Snow peas & water chestnuts with ‘master couturier’s’ sauce 8 5 10

Coconut, lime & pandan leaf tart with mango sorbet Five spiced chocolate pudding with mandarin parfait & whiskey sabayon Toasted black sesame panna cotta, ginger caramel & sweet Flourless passionfruit soufflé with coconut ice cream Rhubarb and marscapone filled pancakes, crumbed rhubarb candy, persian fairy floss with pistachio ice cream potato candy 15 16 16 15 16

A selection of all three cheeses at 40 grams each A single serve of one cheese at 100 grams P’ont-L’eveque (Normandy): cows milk, soft, washed rind Stinky, sticky and soft Bleu D’Auvergne (Aurillac): cows milk, soft, sticky rind Rich, creamy and strong Ossau Iraty (Pyrenees): goats milk, semi-soft, natural rind Nutty, robust flavour All our cheeses are served with homemade pear paste & Lavosh crackers Stickies ‘06 NV ‘05 ‘08 NV NV Pressing Matters ‘R139” Riesling The Wilson Vineyard Zinfandel Le Tertre Du Lys D’Or Sauternes Gunderloch Riesling Auslese Chambers Muscat OR Muscadelle Romate ‘Ambrosia’ Moscatel Coal River Valley, TAS Clare Valley, SA Bordeaux, FR Rothenberg, GR Rutherglen, VIC Jerez, ESP 10 / 50 12.5/ 62 15 / 79 - / 87 6.5/ 15 / 4 4 20 15

Organic fair-trade coffee by Gravity Our own organic teas

*** Seamstress would like to remind guests that our dishes may contain traces of nuts and shellfish, please advise our wait staff

You're Reading a Free Preview

/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->