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Chef's Signature Dish - Fraser Isle Spanner Crab Lasagna
A delicate lasagna layered with sweet Fraser Isle spanner crab, béchamel and tomato sauce, finished with salmon caviar, Oscietra caviar and fresh karkalla. The dish is completed with a velvety fennel velouté poured tableside or finished just before service.
TO START
Copper Tree Cultured Butter
Jamón Potato Crisps, Crème Fraîche
Green Apple, Shiso, Roe
Whipped Jersey Curd, Glazed Persimmon
Garlic, Chili
Sunrise Lime Mignonette
Macadamia, Blackberries, Candied Fennel
Pickled Blueberries, Sourdough Crumpet
Ruby Grapefruit, Charred Cucumber, Sorrel
Egg Yolk Jam, Cornichons, Fried Shallots
King Prawns, Sydney Rock Oysters, Yellow Fin Tuna Line Caught Kingfish, Spanner Crab Salad, Black River
MAINS
Tom Berries, Smoked Almonds, Sorrel
Stracciatella, Fermented Chilli, Lemon
Caviar, Caramelised Fennel Veloute
Dashi Butter, Finger Lime, Karkalla
Braised Leek, Caviar Veloute
Duck Leg Sausage, Radicchio, Puy Lentils
Kalamata Olive, Salsa Verde, Lamb Jus
Green Peppercorn, Garden Herbs, Horseradish
FROM THE GRILL
All served with House Mustards & Red Wine Jus
SIDES
Witlof, Shallots, Native Hibiscus Vinaigrette
Romesco, Smoked Almonds
Rosemary Salt
Roasted Garlic Aioli
TO START
Whipped Butter
Green Apple, Shiso, Roe
Glasshouse Figs, Jersey Curd
Garlic, Chili
MAINS
Duck Leg Sausage, Radicchio, Puy Lentils
Stracciatella, Fermented Chili, Lemon
SIDES
Shallots, Native Hibiscus Vinegarette
Fermented Chilli, Lemon
2AM DESSERT: BY JANICE WONG
Textures of Caramel, Peanut Brittle, Chocolate Mousse, Tonka Bean Ice Cream, Macadamia Tuile
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