SPRING MENU
-
Pan con tomate - smoked paprika, Ortiz anchovy, aioli
Salmon rillettes - rye bread, horseradish, cornichon, dill
Steak tartare - sourdough, egg yolk emulsion, tarragon
Japanese scallop - miso brown butter, finger lime, sorrel
Prosciutto San Daniele - focaccia bread, goat’s cheese
Spanish 'Gilda' - rock melon, piquillos, anchovy, olive
-
Wagyu bresaola - parmesan, rocket, capers, kohlrabi remoulade
Tuna tartare - wakame, radish, spring onions, yuzu emulsion, kombu
Heirloom tomatoes - burrata, grilled peach, manuka honey, nasturtium
Snapper tartare - crème fraiche, melon, cucumber, basil, ponzu dressing
King prawn salad - kipfler potatoes, fennel, avocado mousse, watercress
Salmon 'Nicoise' - dill cream, cherry tomatoes, haricot vert, black garlic
-
Grilled bullhorn peppers - salsa verde, freekeh, pine nut, labneh
Warm Basque salad - vongole, borlotti beans, piquillos, pickled celery
Galician style octopus - smoked paprika, saffron aioli, Spanish potatoes, sherry
Grilled calamari - chorizo, chickpea, herb salad, preserved lemon salsa
Sardines - panzanella salad, tomato salsa, burnt lemon, oregano
Squid ink spaghetti - pippies & clams, 'nduja sauce, cherry tomatoes, basil
-
Potato gnocchi - pistachio pesto, Tuscan kale, broad beans, parmesan, pangrattato
Local market fish - romesco sauce, espelette pepper, spring onions, agrodolce
Ocean trout - Yarra Valley caviar, dill butter sauce, zucchini & fennel salad
O'Connor rump cap, pomme puree, king oyster mushrooms, Kampot pepper sauce
Dry-aged duck breast - celeriac puree, grilled plums, radicchio, vincotto dressing
Spring butterflied leg of lamb - Cafe De Paris butter, asparagus, peas, pickled red onions
-
Tarte Tatin - vanilla ice cream, caramelised almonds
Melbourne 'mess' - local berries, gelato, cookie dough crumble
Dark chocolate mousse - chantilly crème, hazelnut, cherries
Vanilla semifreddo - macerated strawberries, white chocolate
Lemon and olive oil cake - honey ricotta, lemon gelato
Crema Catalan - pineapple, mango, brown sugar caramel
Melbourne, Mornington Peninsula, Yarra Valley & Beyond
I work directly with you to create a tailored menu to the type of event you are hosting and discuss any dietary requirements. Once we have established the number of courses and guests, I will send you a quote and a copy of the menu for your approval.
Prior to your event I will shop at local farmers markets to source the freshest seasonal ingredients. I am deeply engaged with an ongoing exploration of good, simple food.
As we go through the courses during the event, I will explain about the ingredients used and where they have been sourced from.
At the end of the event I will leave the kitchen in it’s original condition, while you and your guests don’t have to lift a finger.
