Melbourne Cup 2015 Menu

NOVEMBER 03|2015
MELBOURNE CUP LUNCH MENU
$79PP INC BUBBLES ON ARRIVAL, TVS
SWEEPS & PRIZES FOR BEST DRESSED

entrée
mixed oyster plate – half dozen
freshly shucked smoky bay oysters, wakame, wasabi scented flying fish roe
vietnamese dressing
tempura coated oysters scented with kaffir lime and lemongrass, asian style salad, wasabi aioli
ballotine of quail pocketed with foie gras
celeriac purée, wilted spinach, raisin port wine jus
tempura coated zucchini flowers pocketed with soft polenta
shaved fennel, radish, watercress, caper and crumbled fetta, smoked red pepper relish
king prawn cocktail
poached king prawns, spiced avocado, baby cos leaves, mary rose dressing, salmon pearls

main
twice-cooked duck leg confit
parmesan and sage gnocchi, braised red cabbage, ruby chard, garden peas, port wine jus
homemade linguine with fresh spanner crab
chili, garlic, baby capers, flat-leaf parsley, lime zest, EVO
greenstone sirloin
hand-cut fat chips, buttered baby spinach, wood mushrooms, tempura coated onion rings
sticky cabernet jus
pan-roasted fillet of snapper
horseradish potato mousse, beetroot, orange and dill salad, nut butter

dessert
orange and grand marnier soufflé
citrus caramel, vanilla bean ice cream
pistachio crème brûlée
sour cherry compote, cherry ripple ice cream
wicked dark chocolate cake
blood orange ice cream, orange crisps
fromager d’affinois | rhône-alpes, france
bleu d’auvergne AOC| auvergne, south-central france

accompanied by shaved green apple, quince paste, fig and walnut roulade
falwasser biscuits, poppy seed lavosh and candied walnuts