APPETIZER # 4

ONION BACON BLUE CHEESE       Pork, Egg,

TORTE Gluten,
Pear, Rosemary & Pecan Frisee Salad Nuts, Dairy

dough flour-sugar-egg- butter-salt   Using HM puff pastry no.1, large muffin tray mold. Cut the pastry and lay into muffin  
molds, keep ready for filling. Keep puff pastry rounds aside for top

filling onions-bacon-blue cheese-whole eggs-  
butter-flour-nutmeg-salt-milk
For 4 invidual tarts slice 3 white onions and dice 2 rashers of bacon. Sauté in butter  
together with chopped marjoram until slightly cooked and set aside. Do not remove
the butter from the onions when sautéed.
Take 3 whole eggs or 130g of pasteurized whole egg with half a liter of milk and half
a cup of flour, mix together and season with salt and nutmeg.
then add the mixture of onions and bacon with half a cup of blue cheese. mix together
and pour into the individual pastry mold and baked at 180'C for 30mins.

Pear Rosemary & Pecan Frizzy Salad canned pears-dressing-pecan nuts-   chiffonade romaine and radicchio, roughly chop pecan nuts and mix together.  
romaine-radicchio add thinly sliced pears and toss with dressing.

dressing shallots-olive oil-rosemary-red wine   blend all ingredients together  

vinegar-salt-sugar-blended
pecan crumble pecan nuts-icing sugar-egg white   whisk icing sugar and egg whites together to make soft peaks.  
Add chopped pecan nuts and bake similar to meringue.
Cool and crumble over salad
 APPETIZER # 4

SALMON CARPACCIO*       Fish

Beets & Raspberry Mayo Pickled
Onions (GF, LF, NF)

Salmon salmon with skin-sugar-salt-dill-   Take 50% of salt and 50% sugar mix together,.  
plastic film-aluminium foil -50/50 take 2 sides of salmon with the skin on, pin bone out, cover each side
salt-sugar ratio of salmon with the mixture of salt and sugar.
Put fresh dill between the 2 sides of salmon wrap into cling film and
silver foil for 5 hrs.
Wash the mixture of salt and sugar from the salmon and sliced into
carpaccio.

Beets & Raspberry Mayo roasted beetroot-raspberry vinegar-   Peel, dice and roast beetroot until soft. Cool and blend with raspberry  
mayonnaise vinegar. Fold into mayo

Pickled Onions onions-maple syrup-sugar-vinegar-   Thinly slice onions. In a sauce pan bring maple syrup, sugar and  
basil-bay leaf-mustards seed- vinegar and water to the boil.
juniper berries-water Add bay leaf , mustard and juniper berries. Reduce by a third and
strain. Pour warm liquid over sliced onions and allow to pickle for
30min, strain and set aside
 APPETIZER # 4

GREEN PEA AND ALMOND MILK       Dairy, Nuts

SOUP
Roasted Almond Flakes Pesto (V, GF)

Green Pea and Almond Milk Soup Frozen green peas- diced onion-sliced   Sauté onions and leeks in butter, add peas and sweat. Add half  
leeks-butter-strong vegetable stock- vegetable stock and half almond milk and allow to boil then reduce
diced peeled potato- almond milk- to simmer.
cream -salt-pepper Add diced potato and cook until soft. Blend and season

Roasted Almond Flakes Pesto basil-garlic-olive oil-toasted almond   Add basil, garlic, toasted almond flakes and parmesan to blender  
flakes-grated parmesan -salt-pepper and slowly blend while adding olive oil until a pesto consistency is
reached
DINNER 4
MAIN
 MAIN # 4

BARRAMUNDI FILLET IN PECAN       Fish,

& FILO CRUST Gluten,
Sweet Potato Mash & Cinnamon Nuts,
Coconut Sauce Dairy

barramundi barramundi fillet without skin 130G -   Lightly season barramundi fillet and set aside  
salt-pepper
crust onions-ginger-pecan nuts-cinnamon-   Sauté onions and ginger in butter. Finely chop pecan nuts and add. Add grated  
panko-butter-salt-pepper-parmesan parmesan cheese. Season with cinnamon, salt and pepper.
Bind together with panko to make crust. Place crust on top of fish

Sweet Potato Mash sweet potato-butter-roasted cumin-   Peel and dice sweet potato. Toast cumin until fragrant. Sauté in butter and add  
cream cream to top, allow to simmer until sweet potato cubes are very soft, proceed to
mash.

Cinnamon Coconut Sauce ice cold peanut butter-carrot juice-   Boil carrot juice, coconut milk, cinnamon, salt, pepper, cooked down by 1/3.  
coconut milk-cinnamon-salt-pepper Blend the boiling sauce into the blender then add the ice cold peanut butter.

wrapping Dough recipe:   Wrap the filo dough around the fish and brushed with butter. Baked in the oven  
Filo dough - butter – cook at 220 C on wax paper at 220C for 7 minutes to crisp golden color
for 7 min.
 MAIN # 4

TENDERLOIN & TEMPURA PRAWN       Pork,

WITH CHAR SIU SAUCE Gluten,
Steamed Pork Bun, Green Papaya & Alcohol,
Carrots Coleslaw, Cacao & Figs Mayo Shellfish,
Nuts

pork loin medallion
pork tenderloin-marinate instantly with a   cut pork medallion for 80g each. Combine all ingredients together and marinate pork loin  
blend of 1 liter of soya, 1 cup of lemon medallions for 1/2 hr. After marination add the glazed before grilling.
juice, 2 table spoons of salt, 100 grams
garlic puree, 100 grams of ginger puree
and 2 cups of ketchup for 5 minutes.

glazed char siu sauce-hoisin-salt-pepper   Combine all ingredients together.  

Chinese dumplings flour-water-baking powder-salt-vegetable   Make dumpling dough by combining all ingredients to get portion and proof  
oil-yeast-sugar
filling shitake mushrooms-water-scallion-garlic-   Sauté garlic, ginger, leek, carrot and mushrooms. Add sugar and caramelized. Add pork  
carrot-leek brunoise -cabbage-salt-ground and cook through, Add cabbage and scallions. Finish with soy sauce, sesame oil and
pork-ginger-sugar-sake-soy sauce-sesame season. Cool and fill into dumpling dough. Steam until cooked
oil-black pepper

prawn cooked prawn 16/20, head on   Shell and divide, keeping head and tail end intact.  
tempura flour-Schweppes-vodka-baking powder-   Mix all ingredients together to make batter  
salt
Green Papaya & Carrots Coleslaw green papaya-carrots-red onion-tamarin-   Julienne cut papaya, carrots and red onion. Whisk tamarind, orange juice and peanut oil  
orange juice-peanut oil together until emulsified. Toss together
Cacao Figs Mayo dry figs-cacao-mayonnaise-fresh chilies-   Soak figs in water overnight. Finely chop chilies. Blend figs, chilies and mayo together,  
figs soak in water add cacao to finish
 MAIN # 4

POT-ROASTED BEEF       Alcohol,

Horseradish Mashed Potato, Dairy
Green Cabbage and Charred
Carrots (GF, NF)

beef beef blade - salt -pepper   Season beef blade and sear all round  
garnished baked carrots-savoy cabbage leaves-   In a large pot sauté carrots, celery and garlic. Add tomato paste and  
celery-tomato paste-thyme-garlic-beef brown. Add beef stock , thyme and savoy cabbage leaves. Place seared
stock beef blade in stock and slow braise until cooked through

sauce sugar-red port-balsamic vinegar-beef   In a sauce pan heat sugar, port and balsamic vinegar and reduce. Add  
sauce-reduction beef sauce and reduce to desired consistency

sides peeled carrots- cut lengthwise in half-   Toss carrots in oil and season. Oven roast at 180'c until caramelized.  
oil-salt-pepper Finish off on grill for extra color.

Horseradish Mashed Potato mashed potato-fresh butter-cream   Boil potatoes and mash. Fold in butter, cream and horse radish. Season  
horseradish-nutmeg-salt-pepper with nutmeg, salt and pepper
 MAIN # 4

CHEESE CAULIFLOWER &       Dairy,

PUMPKIN RISOTTO Gluten,
Parmesan Bread Croutons & Ricotta Egg
Gnudi (V, NF)

Risotto Arborio rice-onions-vegetable  
stock-butter-parmesan cheese-diced
pumpkin-HM sun dried cherry
tomato
Sauté diced onion in butter. Add pumpkin and color. Add Arborio rice and  
sauté until translucent. Add butter when doing so as required. Deglaze with
white wine. Add stock as required to cook rice. When rice and dice pumpkin
are cooked, remove from heat and finish with parmesan cheese and fold
through HM sundried tomatoes

cauliflower cauliflower florets-dipped in flour-   Mix parmesan and semolina together. Dust cauliflower in flour, dip in egg  
egg yolk-mixed parmesan-semolina yolk and then in semolina/parmesan mix.DFF at 160'C until cooked and
together golden brown

gnudi drain ricotta cheese-add egg yolk-   Drain Ricotta. Season with salt and pepper. Roll into 1.5cm balls. Dip in egg  
seasoned salt- pepper-dipped into and then crumb with semolina/parmesan mix. DFF at 160'C until golden
semolina flour-parmesan brown.
 MAIN # 4

SPICY PRAWN DIM SUM       Shellfish, Fish,

Stir-Fried Vegetables, Soy Sauce & Gluten, Nuts,
Sesame Granola Egg

dim sum prawns and hake blended together   Mix the prawn and hake together, add sliced spring onion, green  
50/50-spring onion-green chili-salt chili, prawn paste and season. Shape into ball sizes big enough to fill
pepper-prawn paste wrapper.

dough wonton wrap      

rice jasmine rice   Par cook rice and set aside  

Stir Fried Vegetables
shallots-egg-green peas-Chinese  
cabbage-ginger-soy sauce-peanut
butter-kimchi-prawn paste-green &
red bell pepper-black bean paste-
ginger-garlic-soy sauce-chili-oil -
scallions-green chili-salt-pepper
In a hot pan sauté shallots, garlic and ginger, add peppers and stir fry.  
Toss cabbage through, add peas. Lastly add the scallions, chilli, soy
sauce, peanut butter, prawn paste, black bean paste and soy
sauce.Seperately cook the eggs into a thin flat omelette and julienne.
To finish rice add egg and kimchi

Soy Sauce & Sesame granola sesame seed-oatmeal-crushed flake   Mix all ingredients together baked in the oven until crunchy.  
almonds-soy sauce-butter