APPETIZER # 2

WILD MUSHROOM       Gluten, Dairy,

CASSEROLE WITH HERB & Garlic
PARMESAN CRUMBLE (V,
NF)
Parsley & Garlic Sauce

crumble 3 kg grated parmesan - 3 kg flour - 3 kg   Take the butter and whisk until creamy.  
butter - 3 bunch chopped fresh marjoram Add the parmesan cheese-flour and herbs, season with salt, do not
over mix the crumble.
Spread onto trays and bake to golden color.

Portobello and mushrooms Portobello mushrooms-button   Clean Portobello caps and thickly slice mushrooms. Sauté in butter  
mushrooms-shallots-garlic-parsley-butter- with shallots and garlic. Finish with parsley and seasoning.
salt-pepper

Parsley Sauce parsley-cream-salt-pepper   Boil cream and blend together with fresh whole parsley without stalk,  
not chopped.
Season with salt and pepper. Set aside.

Garlic Sauce garlic-milk-salt-pepper   Blanch the garlic twice in milk, strain. Separately boil cream, then  
blend together with the garlic cloves, season with salt and pepper.
 APPETIZER # 2

SPICED AHI TUNA LOIN (NF)       Gluten,

Olive Tapenade, Vermicelli Pasta Anchovies
& Tomato Basil Salad

ahi tuna ahi tuna-cumin-paprika-ginger 14959 - Season raw tuna loin with cumin, paprika and ginger. Grill tuna  
30.50 / kg without any fat or oil, keeping tuna very pink in center and cut
into cubes.

Olive Tapenade green & black olives-anchovies-   Blend olives, anchovies and parmesan with olive oil until a  
parmesan-olive oil paste

Vermicelli Pasta vermicelli pasta al dente   Blanch vermicelli paste in water until soft but al dente  

Tomato Basil Salad HM sundried tomato-fresh basil-tapenade-   In a bowl toss dice tuna, vermicelli, HM sundried tomatoes-  
diced ahi tuna-vermicelli mixed together- tapenade- fresh basil and parmesan together.
parmesan shavings

garnish olive oil-crushed bread croutons-   Dress salad with bread croutons,-parmesan. Drizzle with olive  
parmesan shavings oil
 APPETIZER # 2

VEGETABLE BROTH (NF)       Gluten, egg, dairy

Chicken Dumplings

  carrots-leeks-onion-celery-bay leaf-   Prepare strong vegetable stock  

pepper corns

  minced chicken- diced   Sauté diced vegetables.  

carrots/onions/leeks-egg-cream-salt- Remove from heat. Mix together with minced chicken, bind
pepper-soy sauce-wonton wrapper with egg, cream and season.
Fill in wonton wrapper to make dumplings.
DINNER 2
MAIN
 MAIN # 2
PINK LING FILLET WRAPPED       Pork, dairy, garlic
IN BACON*
Celery Root & Fennel Medley,
Coffee Bean Emulsion (GF, NF)
pink ling
Celery Root & Fennel Medley
Coffee Bean Emulsion
saffron garlic mashed potato
skinless ling fillet 140 / 150 grams - salt-pepper-   Season Ling Fillets. Arrange basil leaves and wrap fillet with  
basil leaves-streaky bacon streaky bacon
celeriac-fresh fennel-onions-veg oil-butter-salt-   Cut celeriac into batons and slice fennel. Sauté in butter with onions  
pepper in the skillet pan. Season to taste.
coffee beans-wattle seed-salt-pepper-cream-fresh   Soak coffee beans in cream overnight.  
orange juice Boil coffee beans in cream. Add wattle seed and orange juice.
Reduce. Strain and season. Blend all together without the coffee
beans, then add cold cream until stiff or use foam gun.
Sprinkle crushed coffee beans as a garnish onto dish.
garlic-saffron-cream-butter-salt-pepper-potatoes   Bake whole garlic bulbs with the skin in the oven until soft.  
Remove the cloves and crush into puree. Then bake potatoes until
soft.
Remove the center, then add the garlic puree- sour cream- fresh
butter- salt- pepper- nutmeg and saffron. Mix well over heat.
 MAIN # 2

GRILLED LAMB SHORTLOIN &       Dairy,

CARROT HALWA garlic,
Cauliflower Mousseline with Bitter nuts
Cacao & Roasted Florets,
Cardamom Jus (GF)

lamb stuffing marjoram-parsley-garlic-lemon zest-pink salt   Mix together to form a paste. Put the paste in the center of the loin before rolling.  

lamb lamb short loin off the bones rolled-steamed  
56C-oil-butter-rosemary-garlic-salt-thyme-
pepper-caramelized on flat top
Before rolling the lamb add in the center the herb paste which consists of chopped marjoram-  
chopped parsley- chopped garlic- lemon zest and pink salt.
Steam the lamb with thermometer to 56C then remove, blast chill, before service sear the
lamb loin until golden brown and the fat is well rendered.
Cut into medallions, then pan sear the medallions to order to medium temperature.

Cauliflower Mousseline with Bitter cauliflower-cream-veg stock-butter-bitter cacao-   Lightly sauté cauliflower in butter, don’t color. Add cream and veg stock to cover and simmer  
Cacao salt-pepper until cooked soft, blend until smooth .Removed the puree into a large pot. Cooked out the
puree with cacao powder.

Roasted Florets cauliflower florets-olive oil-garlic-cardamom-   Marinate the florets with garlic, cumin, cardamom and olive oil. Roast until caramelized and  
cumin-parmesan sprinkle on the end well colored and toss with parmesan to finish.

Cardamom Jus lamb jus-whole cardamom seed-balsamic   Make a lamb jus using the lamb bones- mirepoix- tomato paste and red wine. Reduce to jus  
vinegar-honey consistency and strain. Simmer with whole cardamom seeds to infuse flavor and then strain
again. Reduced into a glace with a little balsamic vinegar and honey

Carrot Halva grated carrot-milk- condensed milk-butter-nuts-   Sweat the carrots in butter, add milk and condensed milk, reduce .Add cardamom powder,  
cardamom powder-raisins nuts and raisins to finish, fold through.
 MAIN # 2
ROASTED CHICKEN CAFÉ AU       Dairy,
LAIT
with Madeira Sauce, Shallot &
Garlic Confit, Roasted Green
Beans, Red Bliss Potato Cake
roast chicken
café au lait / Madeira sauce
Shallot & Garlic Confit
Roasted Green Beans,
Red Bliss Golden Hash
whole chicken-salt-pepper-garlic-thyme-butter-  
oil-temperature 165'C for 40minutes
chicken brown jus-madeira wine-garlic-cream-  
salt-pepper-butter
whole shallots-whole garlic-water-sugar-butter-  
salt
green beans-butter-salt-pepper-blanch-grill  
red skin potato skin on-butter-salt-pepper-  
nutmeg-egg yolk-flour
garlic,
gluten
Marinate whole chicken with seasoning, thyme, garlic and oil/butter. Roast for 40min  
at 165'C
Use chicken wings to make a chicken jus by pan roasting the wings. In a braising pan  
add garlic, onion, celery, carrots and leeks and sauté until brown color, add water,
bring to boil and simmer for 2 hrs. Strain the chicken jus into a pot and further boil
until reduced by 3 quarters to a glace. Separately roast the whole garlic cloves with
olive oil in a pan until golden brown and soft. Add the cooked garlic cloves and
reduced Madeira to the chicken jus .Finish with cream and fresh ice cold butter in the
blender.
Caramelize shallots and garlic - take whole shallots, garlic cloves, add little water,  
butter, salt and sugar, cook until water evaporates and shallots and garlic are
caramelized.
Slightly blanch the green beans and refresh in ice water. Strain and keep aside. Grill the  
beans with melted butter on a flat top until brown.
Boil red bliss potatoes until soft. Remove the water, then dry the potato in the oven to  
removed excess water of the potato, then crush, add melted butter and egg yolks,
season with salt and nutmeg.
Put the crushed potato into a tray cut into rectangular shape. Turn the squares in flour.
Sauté in skillet with oil and butter until golden brown.
 MAIN # 2

PARMESAN HAZELNUT       Nuts,

CRUSTED ARTICHOKES gluten,
Fennel Confit, Red Rice Pilaf, garlic, dairy
Broccoli Tempura, Orange
Caramelised Endive, Truffle
Mayo (V)

Artichokes artichokes heart-butter-parmesan-crushed   Quarter Artichokes. Clarify butter. Dust Artichokes in flour, dip in butter and crust  
hazelnut-flour with parmesan and crushed hazelnuts. Deep Fry

Confit Fennel butter-lemon juice-salt- pepper-aluminium foil-   Cut fennel into wedges and marinate with butter, lemon juice, seasoning. Wrap in  
cooked at 165'C for 40minutes foil and bake at 165'C for 40 min

Red Rice Pilaf vegetable stock-onions-garlic-cumin seed-   Sauté onion and garlic, add cumin and brown.  
cinnamon-lemon zest-long grain rice-red rice Add red and long grain rice and sweat.
Top with vegetable stock and bring to boil until rice is cooked. Finish with
cinnamon and lemon zest

Broccoli Florets broccoli-blanched-flour-tempura-oil   pre blanch broccoli until 3/4 cooked, refresh in ice water and strain. Dust in flour,  
dip in tempura batter and DFF until golden

Orange Caramelised Endive radicchio wedges-fresh orange juice-butter-   Caramelized butter and sugar in pan. Add orange juice and reduce to syrup  
sugar-salt consistency. Add radicchio and toss in warm syrup. Season to taste

Truffle Mayo mayonnaise-truffle oil   Infuse truffle oil into mayonnaise  

 MAIN # 2

CHARRED BEEF FLANK STEAK       Gluten,

Chimichurri & Harissa-Roasted Chilli,
Sweet Potatoes, Mushroom Samosas Garlic
Beef Flank Steak flank steak-shallots-garlic-brown sugar-   Mix all ingredients together to make marinade. Marinate flank steak in marinade for 2 hrs.  
mustards seed-rosemary-thyme-olive oil- Remove steak and char on hot bar grill until pink and medium.
salt pepper

Chimichurri parsley-green chilli-garlic-coriander-mint-   Chop chili and garlic. Blend all ingredients together until smooth paste  
lemon juice-cumin powder

Harissa-Oven Roasted Sweet sweet potatoes-pont-neuf shape potato-  
Potatoes olive oil-harissa spice
Mushrooms button mushrooms-onions-shallots-garlic-   Finely chop mushroom. Sauté with onion and garlic in butter.
salt-pepper-white wine-cream
Samosa flour-butter-whole egg-egg yolks-egg  
Harissa sauce whites-salt-pepper
0.5cup cumin powder – 0.5 cup paprika –
0.5 coriander powder – 0.5 chilli powder
- 0.5 ginger powder - 1 cup chopped
garlic – 1 cup of capers – 1 cup anchovies
– 2 cups olive oil - 2 cup tomato paste –
5 chopped onions – 5 chopped carrots - 1
chopped whole celery stick – 1 cup pink
salt – 1 cup vinegar – 1 cup brown sugar
– 5 kl tomato
Toss potatoes in olive oil and harissa spice. Oven roast until golden brown  
 
Add white wine and reduce.
Add cream and reduce until thick, finish with Parmesan and seasoning. Cool down.
Spread on unsweetened cannoli dough shaped into samosas and deep-fry.
Combine ingredients to make samosa dough. Allow to stand and then thinly roll out with dough  
sheeter.
Cut into 6 cm rounds and fold half-moon shaped samosas filled with mushroom duxelle Bake on
grease-paper-lined trays till golden and crisp.
Harissa method
Sweat all ingredients in the olive oil until golden brown add 5 kl tomato, pink salt- vinegar and
brown sugar cover the pot and cook for 4 hrs. then when cooked blend using the hand blender