APPETIZER # 5
MELON CAVIAR & CITRUS
RICOTTA
Figs & Cacao Chutney (V, GF, NF)
melon
Figs & Cacao Chutney
citrus marmalade
ricotta and shredded melon
   
cantaloupe melon  
onions-brown sugar-orange juice-   Dice onions. Soak figs overnight. Strain and dice. In a pan sauté diced
cardamom-ginger-figs-balsamic
vinegar-red wine-dark powder
cacao-butter
fresh orange segments-fresh  
grapefruit segments-lemon zest-
brown sugar-lemon juice-
grapefruit juice
ricotta cheese-drain overnight-  
salt-pepper - shredded melon
  Dairy, alcohol
Peel, deseed and slice cantaloupe melon  
 
onions and ginger, add sugar and caramelise, add red wine and deglaze.
Add vinegar and reduce. Add orange juice, cardamom and figs and boil
to reduce down to thick consistency. Add more sugar if required. Finish
with cacao powder.
Bring grapefruit juice, lemon juice and brown sugar to the boil.  
Allow to reduce until syrup consistency, Fold through orange and
grapefruit segments and lemon zest.
Allow to cool.
Drain ricotta overnight. Mix with shredded melon and season  
 APPETIZER # 5

BAKED MUSHROOM &       Shellfish,

PRAWN BRIOCHE dairy, gluten,
THERMIDOR NF garlic

Baked brioche cut the top and brush with butter   recipe a the French toast brioche recipe from the bakery  
and deep in to grated parmesan
and grill under the salamander

filling shallots-button mushrooms-  
white wine-Dijon mustard-
cream-salt-pepper- butter - garlic
Dice shallots and slice mushrooms. Sauté garlic, shallots in butter,  
add white wine and reduce by half - note: use bottled white wine as
per Chef Brent.
Add cream and sliced mushrooms and cooked until you get the right
consistency. Whisk in mustard.

topping prawn meat cooked -whip cream   Mix all ingredients into whipped cream and season. Assemble as  
without sugar-parmesan-salt- follows: 1st warm brioche plus mushroom sauce and then the prawn
pepper-lemon zest-mushroom mixture, as per picture
powder
 APPETIZER # 5

BEEF BROTH        
Barley & Chervil (LF, NF)

      Use existing beef broth recipe  

DINNER 5
MAIN
 MAIN # 5

BAKED COD WITH CHORIZO       Fish, pork,

CRUST dairy,
Cream of Polenta & Thai Curried nuts, chili,
Carrot Sauce gluten

Cod cod fillet 150g-salt-pepper   Season cod  

Crust chorizo-lemon zest-lime zest-panko-   Finely chop chorizo, mix with melted butter, lemon zest, lime zest- parmesan  
butter-parmesan-salt-pepper- cheese- chopped fresh coriander and panko to make crust. Place crust on top
coriander of fish and baked in the oven.

Cream of Polenta corn meal-cream-butter-salt-   Bring cream to the boil and whisk in corn meal until thickened to desired  
nutmeg-parmesan-salt-pepper stage. Briefly boil and remove.
Whisk in butter and parmesan. Season to taste

Thai Curried Carrot Sauce carrot-carrot juice-cumin powder-   In a sauce pan sauté carrots- onion – tomato-ginger and chili.  
orange juice-coconut milk-ginger- Add cumin powder and cook out. Add palm sugar and caramelize. Top with
chili-palm sugar-coriander-onions- carrot juice, orange juice and coconut milk.
tomato Bring to the boil and reduce by 1/3. Blend until sauce consistency and chill.
 MAIN # 5

LEMON & BASIL CRUMBED       Dairy, egg,

TURKEY SCALOPPINE gluten,
Spaghetti & Pesto Rosso (NF) garlic

turkey turkey escalope   Cut turkey breast into 160grm and season escalope with basil oregano  
salt pepper lemon zest

crust turkey escalope-dipped in flour-   take the escalope of turkey, dip in flour and then dip into whole  
whole egg-panko pasteurized egg, dip into panko then pan seared in clarified butter.

Spaghetti spaghetti al dente   Cook spaghetti in in salted boiling water until Al dente  
spaghetti sauce red peppers-tomato-olive oil-   Slow roast peppers and removed seeds. slow roast whole plum tomatoes  
basil-salt-pepper-roasted garlic and slow roast garlic bulb then remove garlic cloves once soft and add
bulb together deseeded roasted pepper- roasted tomatoes - soft whole garlic-
fresh basil leaves - olive oil and blend all together season with salt and
pepper.

green beans green beans-butter-salt - pepper   Blanch beans, refresh in ice water and strain. Pan sauté in butter and  
season

garnish parmesan cheese-fried basil   shredded whole parmesan cheese to order-garnish with fried basil  
 MAIN # 5

LAMB STIR-FRY WITH       Gluten,

PEPPERS, BLACK BEANS AND egg, nuts,
GINGER chilli,
Egg-Fried Jasmine Rice shellfish

lamb lamb leg-   Cut lamb in to strips. Short-fry the strips on a flat rill and glace with some  
sweet spy sauce.

Marination for lamb black bean paste-ginger-garlic-soy   Mix all ingredients together and marinate the lamb for 3 hrs.  
sauce-chili-oil-paprika

jasmine rice
Ginger Egg Fried Jasmine Rice
jasmine rice   Wash jasmine rice and cook separately  
jasmine rice-shallots-egg-green   In a pan sauté onion, ginger and peppers.  
peas-Chinese cabbage-ginger-soy Add peanut butter and prawn paste and cook through. Add Chinese
sauce-peanut butter-kimchi-prawn cabbage. Add rice and color. Add peas and finish with soy sauce.
paste-green and red peppers Fold through egg and kimchi.

garnish scallions-roasted cashew nuts   Cut scallions on the bias.  

 MAIN # 5

FARRO GRAIN AND SWEET POTATO       Egg, dairy,

FRITTERS chilli
Roasted Red Bell Pepper& Sun-dried
Tomato Chutney, Guacamole &
Chargrilled Sweet Corn Chili and Mango
Salsa (V, NF)

sweet potato fritter sweet potato shredded-chick pea   Combine sweet potato, onion and cilantro. Season.  
flour-corn-starch-salt-pepper-whole Add Chickpea flour, cornstarch, baking powder and rice flour, Bind with
egg-red onion-baking powder-fried- egg. Make fritters and DFF until crisp at 160'C
oil-flour rice-cilantro

farro farro-water-salt   Boil the farro until cooked  

chutney roasted red bell peppers-hm sun   Mix all ingredients together  
dried tomatoes-onions-salt-sugar-
olive oil

Guacamole avocado-lime juice-coriander-   Mix avocado, dice tomato and shallots together. Season and add lime and  
shallots-lemon juice-diced tomato- lemon juice. Finish with coriander-salt pepper and olive oil
salt-pepper-olive oil

Chargrilled Sweet Corn Chili Mango sweet corn-green chili-mango-   Chop chili and dice mango. Char grill corn and toss with chili and mango.  
Salsa coriander-salt-lemon juice Season with salt and finish with lemon juice and coriander

garnish fried carrots-sour cream   Fry carrots until crisp. Garnish with a dollop of sour cream  
 MAIN # 5

HERB-CRUSTED PORK       Pork, egg,

TENDERLOIN nuts, dairy,
Apple Kale Salad, Cranberries and gluten
Cilantro & Lime Dressing

pork pork tenderloin-salt-pepper  
crust white onion-garlic-parmesan-  
streaky bacon-marjoram-basil-
lemon zest-panko-whole egg-salt-
pepper
Cut the Pork into 160 gram, pound lightly. Season and sear on both sides to  
caramelize.
Sauté in butter the diced onions, garlic and chopped bacon. Remove from heat  
and mix with parmesan – majoram – basil - lemon zest and panko crumbs.
Season.
Place crust on pork and bake, keeping the meat juicy, not overcooking it.

Apple Kale Salad apples-kale-carrots-walnuts-raisins-   Julienne apples, kale, red onion and carrots. Toast walnuts and chop, add  
red onions raisins and mix all together with cranberries, cilantro and lime dressing

Cranberries and Cilantro & Lime cranberries candied-cilantro-lime-   cranberries cooked with white vinegar until soft, add lime juice olive oil  
Dressing vegetable oil-salt-pepper-white coriander and blend together
vinegar-olive oil
potato chips large whole potato skin on-frying   Slice potatoes into oblong slices / potato chips, dust with flour and DFF at  
oil-flour 140'c until soft,
removed aside and cooked before serving at 180;c until golden color lay the
potato chips around the pork

garnish macadamia nuts-walnuts-roasted   Roughly chop nuts