MENU COLLECTION - ICC Sydney
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MENU COLLECTION
LUNCH
Rangers Valley Beef
Coffs Harbour Berries
_
OUR PHILOSOPHY
At the heart of ICC Sydney’s culinary
offering is its Feeding Your Performance Westview Limes
philosophy, designed to fuel the body
and mind of delegates and support NSW
farmers. Our chefs have designed a
menu that celebrates the very best
produce of the State, with ingredients
sourced through local supply chains and
Mudgee Feta
the impact extending beyond the city
boarders and into regional NSW
communities.
S Y D N E Y E AT S
Black Radish
Orange Stone Fruits Willowbrae Goat Cheese
B U I L D YO U R O W N S Y D N E Y E AT S
Jannei Cheese Wilberforce Micro Herbs
Maroota Tomatos
S TA N D U P B I T E S Cowra Asparagus Pitt Town Heirloom Veg Freemans Reach Vegetables
Cooks Co-Op
Breakout River Meats Sackville Herbs
G R A Z I N G TA B L E Sackville Honey
Windsor Cabbage
L U N C H O N A P L AT E
Pecora Cheese
Alto Olives
Junee Lamb
Tarago Truffles
Batlow Apples Ulladulla Yellowfin Tuna
No Saturday surcharge. After midnight surcharge —
$6.50 per guest.
Sunday and Public Holiday surcharges apply:
Sunday — $8 per guest. Beloka Spring Water
Public holiday — $14 per guest.
Note: above surcharges are only applicable for banquet
style events i.e. not retail. Sunday and Public Holiday
surcharges are only applicable for stand-alone events.
Events that occur over multiple days DO NOT generally
incur a Sunday or Public Holiday surcharge.
All rates are based on table allocations of 10 guests. For Bermagui Blue Eye
allocations of less than 10 guests per table, additional NSW
staffing costs may apply.
All rates shown are in Australian dollars AUD and are Pambula Oysters
inclusive of GST.
All food and beverage prices are valid from 1 January 2019
until 31 December 2019.
1 February 2018 2
S Y D N E Y E AT S _
M O N D AY _T U E S D AY
_
$42 PER GUEST Salad
Caesar salad 82, shaved Grana Padano, prosciutto shards, egg,
Salad
Roasted Hawkesbury heirloom beets and spiced moghrabieh
Stand up style lunch of hot and cold crostini and creamy herb dressing pearl cous cous, parsley, baby spinach and soused onions V
items including:
Sandwich Sandwich
• tea
House made Black Onyx pastrami, fermented sauerkraut, Poached chicken, tatsoi, Asian slaw, roasted miso and sesame
• coffee pickles, Swiss cheese and crazy sauce on light rye bread sauce
• hot chocolate
Wrap Wrap
• house made botanical water infused
Paneer kachumber salad, mint leaves and aioli V Hot smoked salmon, pickled cucumber, red radish, cress and
with indigenous fruits, berries or herbs salsa verde
• whole seasonal fruit. Hot protein
Rambo butter chicken, Pulao rice with coriander yoghurt and Hot protein
A requested change to the daily menu naan bread Rangers Valley beef brisket, pickled red cabbage, mustard
will incur a $5 per guest charge. sauce and Yorkshire pudding
Hot vegetarian
M O N D AY Ras el hanout spiced pumpkin, sumac labna and quinoa G F , V Hot vegetarian
Roasted Moroccan cauliflower, Puy lentils, pine nuts, golden
T U E S D AY Hand item raisins and tahini yoghurt V
Assorted maki sushi rolls
W E D N E S D AY
Hand item
Dessert BBQ char siu pork bun
T H U R S D AY
Praline milk chocolate crunch cake V
F R I D AY Dessert
S AT U R D AY Vanilla crème patissiere and passionfruit chocolate éclair
S U N D AY
GLUTEN FREE = GF
V E G E TA R I A N = V
Although every possible precaution has been taken to
ensure that these menu items are allergen free, certain
items may still contain traces of allergic ingredients as they
are prepared in facilities that also process milk, egg, gluten
containing products, lupin, fish, crustacean, soybean,
sesame seeds and nuts products.
Menu items may change due to seasonal availability.
*Includes GST
1 February 2018 3
S Y D N E Y E AT S _
W E D N E S D AY _T H U R S D AY
_
$42 PER GUEST Salad
Orecchiette pasta, feta, broccoli, semi dried tomato, Alto
Salad
Raw zucchini, rocket, spinach, sea parsley, pickled red onion,
Stand up style lunch of hot and cold olives, lemon and basil V toasted almonds, lemon, mint and ricotta G F , V
items including:
Sandwich Sandwich
• tea
Smoked Praga ham, Provolone cheese, gem lettuce, seeded Smashed egg and lettuce on Sonoma sour dough V
• coffee mustard mayonnaise and cucumber pickles
Wrap
• hot chocolate
Wrap Lemongrass scented Byron Bay pulled pork, slaw, coriander,
• house made botanical water infused
Tandoori chicken, spinach, house made mango chutney and pickled vegetables, chilli and lime
with indigenous fruits, berries or herbs cucumber yoghurt
• whole seasonal fruit. Hot protein
Hot protein Umami fried chicken, dirty rice, charred corn, Tobiko flying fish
A requested change to the daily menu Slow roasted Cowra saltbush lamb, kale, ricotta, white and roe and Westview lime
will incur a $5 per guest charge. broad beans and fennel
Hot vegetarian
M O N D AY Hot vegetarian Marinated fried tofu, mushrooms, Asian greens and black
Sweet and sour chickpeas, potato, cherry tomatoes, tamarind vinegar V
T U E S D AY and dates V
Hand item
W E D N E S D AY
Hand item Empanada – Mexican style chicken, red kidney beans and mojo
T H U R S D AY Nonna Finocchio arancini, Grana Padano 097, fennel and sauce
tomato sauce
F R I D AY Dessert
S AT U R D AY Dessert Hibiscus panna cotta with macerated berries G F
Baked crème fraiche cheesecake, roasted pineapple and lime V
S U N D AY
GLUTEN FREE = GF
V E G E TA R I A N = V
Although every possible precaution has been taken to
ensure that these menu items are allergen free, certain
items may still contain traces of allergic ingredients as they
are prepared in facilities that also process milk, egg, gluten
containing products, lupin, fish, crustacean, soybean,
sesame seeds and nuts products.
Menu items may change due to seasonal availability.
*Includes GST
1 February 2018 4S Y D N E Y E AT S _
F R I D AY _S A T U R D AY
_
$42 PER GUEST Salad
Tofu larb salad — fragrant Asian herbs, wombok, green beans,
Salad
Grilled broccoli, zucchini, roasted red onions, wild rocket,
Stand up style lunch of hot and cold chilli and nam prik G F , V sourdough croutons, mint and lemon dressing V
items including:
Sandwich Sandwich
• tea
Rare roasted Rangers Valley beef, butter lettuce, umami Prosciutto, fresh Vannella mozzarella, flat leaf parsley and
• coffee ketchup, cheese and butter pickles heirloom tomato
• hot chocolate
Wrap Wrap
• house made botanical water infused
Shredded chicken, coriander, mint, lemon, BBQ corn and Falafel and pumpkin tabbouleh with tahini V
with indigenous fruits, berries or herbs jalapeno aioli
• whole seasonal fruit. Hot protein
Hot protein Soy poached chicken thigh, Hainanese style chicken rice and
A requested change to the daily menu Poached salmon, turmeric and coconut, fragrant Asian herbs, ginger shallot dressing
will incur a $5 per guest charge. bean shoots and pickled cucumber G F
Hot vegetarian
M O N D AY Hot vegetarian Local vegetable tagine, saffron cous cous with lemon and
Potato gnocchi, thyme roasted field mushrooms, Jannei Dairy green olive salsa V
T U E S D AY goat curd and Country Valley cream V
Hand item
W E D N E S D AY
Hand item Assorted rice paper rolls served with nuoc cham dipping sauce
T H U R S D AY Potato and green pea samosa, spicy pineapple and mango
chutney V Dessert
F R I D AY Raspberry, caramel and pink salt tart
S AT U R D AY Dessert
Hazelnut brownie and praline mousse
S U N D AY
GLUTEN FREE = GF
V E G E TA R I A N = V
Although every possible precaution has been taken to
ensure that these menu items are allergen free, certain
items may still contain traces of allergic ingredients as they
are prepared in facilities that also process milk, egg, gluten
containing products, lupin, fish, crustacean, soybean,
sesame seeds and nuts products.
Menu items may change due to seasonal availability.
*Includes GST
1 February 2018 5S Y D N E Y E AT S _
S U N D AY
_
$42 PER GUEST Salad
Cannellini bean and bulgur wheat tabbouleh, pumpkin seeds,
Stand up style lunch of hot and cold confit tomato and roasted garlic dressing V
items including:
Sandwich
• tea
Poached chicken, avocado, tarragon and lemon
• coffee
Wrap
• hot chocolate
Roasted portobello mushrooms, brie and wild rocket V
• house made botanical water infused
with indigenous fruits, berries or herbs Hot protein
• whole seasonal fruit. Korean beef stew with kimchi fried rice
Hot vegetarian
A requested change to the daily menu
Hokkien noodle stir fry with bok choy, Chinese broccoli, shitake
will incur a $5 per guest charge.
mushrooms and green shallots V
M O N D AY Hand item
T U E S D AY Chinese cabbage and carrot spring roll with ponzu dipping
sauce V
W E D N E S D AY
Dessert
T H U R S D AY
Passionfruit meringue tarts
F R I D AY
S AT U R D AY
S U N D AY
COOKS CO-OP
BY MARTIN BOETZ
Cooks Co-op supports local suppliers
GLUTEN FREE = GF
V E G E TA R I A N = V
by connecting them with fine dining
Although every possible precaution has been taken to venues and assisting in getting their
ensure that these menu items are allergen free, certain fresh produce onto plates across the
items may still contain traces of allergic ingredients as they city. Run by Executive Chef Martin
are prepared in facilities that also process milk, egg, gluten Boetz, the co-op was born out of
containing products, lupin, fish, crustacean, soybean,
sesame seeds and nuts products. passion for showcasing the
Menu items may change due to seasonal availability. Hawkesbury region’s incredible
*Includes GST farmers, produce and food
producers.
1 February 2018 6BUILD YOUR OWN _
SALAD _W R A P S
S Y D N E Y E AT S Caesar Salad 82, shaved Grana Padano, prosciutto shards, egg, Paneer kachumber salad, mint leaves and aioli V
_
$48 crostini and creamy herb dressing
Hot smoked salmon, pickled cucumber, red radish, cress and
Roasted Hawkesbury heirloom beets and spiced moghrabieh salsa verde
Create your own Sydney Eats menu. pearl cous cous, parsley, baby spinach and soused onions V
Stand up style lunch of hot and cold items Tandoori chicken, spinach, house made mango chutney and
including: Orecchiette pasta, feta, broccoli, semi dried tomato, Alto cucumber yoghurt
olives, lemon and basil V
• tea Lemongrass scented Byron Bay pulled pork, slaw, coriander,
• coffee Raw zucchini, rocket, spinach, sea parsley, pickled red onion, pickled vegetables, chilli and lime
toasted almonds, lemon, mint and ricotta GF, V
• hot chocolate Shredded chicken, coriander, mint, lemon, BBQ corn and
• house made botanical water infused Tofu larb salad — fragrant Asian herbs, wombok, green beans, jalapeno aioli
with indigenous fruits, berries or herbs chilli and nam prik GF, V
• whole seasonal fruit.
_H O T P R O T E I N
Cost includes one choice of: _
SANDWICHES
Rambo butter chicken, Pulao rice with coriander yoghurt and
SALAD House made Black Onyx pastrami, fermented sauerkraut, naan bread
pickles, Swiss cheese and crazy sauce on light rye bread
SANDWICHES Rangers Valley beef brisket, pickled red cabbage, mustard
WRAPS Poached chicken, tatsoi, Asian slaw, roasted miso and sesame sauce and Yorkshire pudding
sauce
HOT PROTEIN Slow Roasted Cowra saltbush lamb, kale, ricotta, white and
Smoked Praga ham, Provolone cheese, gem lettuce, seeded broad beans and fennel
H O T V E G E TA R I A N
mustard mayonnaise and cucumber pickles
HAND ITEM Umami fried chicken, dirty rice, charred corn, Tobiko flying fish
Smashed egg and lettuce on Sonoma sour dough V roe and Westview lime
DESSERT
Rare roasted Rangers Valley beef, butter lettuce, umami Poached salmon, turmeric and coconut, fragrant Asian herbs,
ketchup, cheese and butter pickles bean shoots and pickled cucumber GF
GLUTEN FREE = GF
V E G E TA R I A N = V
Although every possible precaution has been taken to
ensure that these menu items are allergen free, certain
items may still contain traces of allergic ingredients as they
are prepared in facilities that also process milk, egg, gluten
containing products, lupin, fish, crustacean, soybean,
sesame seeds and nuts products.
Menu items may change due to seasonal availability.
*Includes GST
1 February 2018 7BUILD YOUR OWN _
H O T V E G E TA R I A N
S Y D N E Y E AT S Ras el hanout spiced pumpkin, sumac laba and quinoa GF, V
_
$48 Roasted Moroccan cauliflower, Puy lentils, pine nuts, golden
raisins and tahini yoghurt V
Create your own Sydney Eats menu.
Stand up style lunch of hot and cold Sweet and sour chickpeas, potato, cherry tomatoes, tamarind
items including: and dates V
• tea Marinated fried tofu, mushrooms, Asian greens and black
• coffee vinegar V
• hot chocolate Potato gnocchi, thyme roasted field mushrooms, Jannei Dairy
• house made botanical water infused goat curd and Country Valley cream V
with indigenous fruits, berries or herbs
_
• whole seasonal fruit.
HAND ITEM
Cost includes one choice of: Assorted maki sushi rolls
SALAD
BBQ char siu pork bun
SANDWICHES
Nonna Finocchio arancini, Grana Padano 097, fennel and
WRAPS tomato sauce
HOT PROTEIN
Empanada — Mexican style chicken, red kidney beans and mojo
H O T V E G E TA R I A N sauce
HAND ITEM Potato and green pea samosa, spicy pineapple and mango V
DESSERT
_
DESSERT
Praline milk chocolate crunch cake V
Vanilla crème patissiere and passionfruit chocolate éclair V
Baked crème fraiche cheesecake, roasted pineapple and lime V
Hibiscus panna cotta with macerated berries GF
GLUTEN FREE = GF
V E G E TA R I A N = V Hazelnut brownie and praline mousse
Although every possible precaution has been taken to
ensure that these menu items are allergen free, certain
items may still contain traces of allergic ingredients as they
are prepared in facilities that also process milk, egg, gluten
containing products, lupin, fish, crustacean, soybean,
sesame seeds and nuts products.
Menu items may change due to seasonal availability.
*Includes GST
1 February 2018 8S TA N D U P B I T E S _
SAL ADS _C O L D
_
$46 PER GUEST Rangers Valley beef salad with chilli and peanut praline, Thai
basil and mint
Crusted yellowfin tuna, grapefruit, fennel, avocado, jalapeno
and Westview lime G F
Stand up style big bites of hot and cold
Caesar Salad 82, shaved Grana Padano, boiled egg, prosciutto Peking duck pancake, cucumber, green shallot and hoisin
items including:
shards, crostini and creamy herb dressing sauce
• house made pickled vegetables
Caramelised cauliflower, saffron pearl couscous, wild rice, Ricotta, green peas and garden mint on grilled Sonoma
• house made dip
coriander, mint, soused onions, sea parsley toasted almonds sourdough V
• house made botanical water infused and citrus dressing V
with indigenous fruits, berries or herbs Lime cured Hiramasa kingfish, salad greens, mint and shallots
GF
tea
_
•
OPEN SANDWICHES
• coffee Chicken and pistachio terrine, pickled vegetables and crisp
• hot chocolate Smoked chicken, avocado and radicchio leaves breads
• choice of five items: two cold and Fraser Island spanner crab salad, strawberry, cucumber, green
Shaved leg ham, Swiss cheese and Dijon mustard
three hot. tea and cocoa nib crisp G F
Pickled green tomatoes, buttermilk ricotta, grilled zucchini and
Add additional cold, hot or dessert items micro purple basil V
for $7.50 per guest, per item.
Bagel topped with cured salmon and chive cream cheese
SAL ADS
OPEN SANDWICHES
COLD
HOT
GLUTEN FREE = GF
V E G E TA R I A N = V
Although every possible precaution has been taken to
ensure that these menu items are allergen free, certain
items may still contain traces of allergic ingredients as they
are prepared in facilities that also process milk, egg, gluten
containing products, lupin, fish, crustacean, soybean,
sesame seeds and nuts products.
Menu items may change due to seasonal availability.
*Includes GST
1 February 2018 9S TA N D U P B I T E S _
HOT
_
$46 PER GUEST Crispy Kurobuta pork belly, BBQ carrot puree, labna, and native
hazelnut dukkha with native herbs G F
Soft polenta, barbecued corn, Tarago black truffle, yoghurt
butter and red sorrel G F , V
Stand up style big bites of hot and cold
Deep fried tofu, Asian greens, sweet soya dressing G F , V Glazed salmon, soba noodles, pickled ginger, broccollini,
items including:
shitake mushroom and sesame
• house made pickled vegetables House smoked Rangers Valley beef brisket, red cabbage slaw
and house made BBQ sauce Spiced Cowra lamb kofta, pickled beets, radish and fennel
• house made dip
salad and tahini yoghurt G F
• house made botanical water infused Korean style chicken cutlets with kimchi aioli
with indigenous fruits, berries or herbs Slow roasted free-range chicken, farro, fennel, mint and curry
Torello Rose’ veal and pork polpette, potato gnocchi, semi yoghurt dressing
• tea
dried tomato sauce and Grana Padano
• coffee Spicy Wagyu beef shin red curry, Thai eggplant, purple basil,
• hot chocolate Sweet potato, feta and quinoa fritter with avocado V potato and lemongrass G F
• choice of five items: two cold and Crispy chicken burrito, brown rice, Sriracha and slaw
three hot.
Rambo butter chicken, pulao rice, green peas, coriander
Add additional cold, hot or dessert items flavoured yoghurt and naan bread
for $7.50 per guest, per item.
SAL ADS
OPEN SANDWICHES
SAL ADS AND HAND BOWLS
HOT
TA R AG O T R U F F L E S
BY DENZIL AND ANNE
STURGISS
GLUTEN FREE = GF
V E G E TA R I A N = V Tarago Truffles are grown in the
Although every possible precaution has been taken to Tarago-Bungendore area of NSW
ensure that these menu items are allergen free, certain Southern Highlands. A family business,
items may still contain traces of allergic ingredients as they Tarago Truffles is owned and managed
are prepared in facilities that also process milk, egg, gluten
containing products, lupin, fish, crustacean, soybean, by Anne and Denzil Sturgiss. Starting
sesame seeds and nuts products. with an initial planting of 550
Menu items may change due to seasonal availability. inoculated oaks and hazels in 2002,
*Includes GST today the business is a successful
commercial truffiere of 4,500 trees.
1 February 2018 10G R A Z I N G TA B L E _
SMALL BITES _L A N D A N D S E A
_
$55 PER GUEST A selection of sliced local artisan cured meats, cheeses, pickled
vegetables and breads
Overnight braised Cowra lamb, pistachio, almond,
pomegranate, cracked freekeh, dried fruit and feta
Seated — dishes designed to share,
Baked local beetroot, farro, pistachio, Malfroy’s Gold honey Slow roasted Girraween free-range chicken, farro, fennel, mint,
served with:
and caraway seed glaze, Pepe Saya crème fraiche and shallots curry dressing and yoghurt
• tea V
Seafood paella — king prawns, calamari, black mussels, white
• coffee Baked Tasmanian salmon, radishes, nori, chilli, lime, whipped fish, bomba rice, roasted capsicum, onion, garden peas and a
• hot chocolate tofu black and sesame G F touch of saffron G F
• house made botanical water infused
Seared yellowfin tuna, pickled daikon, cucumber, shiso leaves Braised grain fed beef short rib, pickled kohlrabi, celeriac
with indigenous fruits, berries or herbs
and avocado G F remoulade and witlof G F
• choice of five items: one from small
bites, two from vegetables/salad and Girraween free-range chicken roulade, Willowbrae artisan goat Poached salmon, turmeric and coconut, fragrant Asian herbs,
starch, one dish from land and sea and curd, scorched corn, petit herb salad G F bean shoots and pickled cucumber G F
one to finish.
House made fresh creamy labna, smoky eggplant, green pea Soy poached chicken thigh, Hainanese style chicken rice with
hummus, grilled bread, mint and walnut dukkah V ginger shallot dressing
_
Rangers Valley beef brisket, pickled red cabbage, mustard
V E G E TA B L E S / S A L A D A N D S TA R C H
sauce and Yorkshire pudding
Braised fennel, avocado, shaved Grana Parmesan and balsamic
Umami fried chicken, dirty rice, charred corn, Tobiko flying fish
vinegar G F , V
roe and Westview lime
Salt and vinegar Crookwell Andean Sunrise potatoes G F , V
Baby cos lettuce, roasted pepita seeds and sour cream G F , V _T O F I N I S H
Roasted hazelnut mousse, hazelnut brittle and blood orange
Roasted beets, walnuts, rocket, Willowbrae goats cheese and
foam G F
horseradish crème fraiche G F , V
Raspberry, chocolate caramel and pink salt tart
Roasted seasonal heirloom baby vegetables and basil aioli GF, V
Dark chocolate and roasted pineapple cake
Green beans with chilli lemon dressing, coastal rosemary and
almonds G F , V Lychee and coconut panna cotta, compressed pineapple, mint
and lime verrine G F
Whole roasted cauliflower, sesame, raisins and green shallots GF, V
Caramelised mango tart, passionfruit and coconut crumbs
GLUTEN FREE = GF Spiced biryani rice, peppers, green peas, carrots and potatoes GF, V
V E G E TA R I A N = V
Although every possible precaution has been taken to Cinnamon cheesecake, native Davidson plum and macadamia
ensure that these menu items are allergen free, certain Polenta fries, manchego cheese, parsley and smoked paprika GF, V
items may still contain traces of allergic ingredients as they G F, V
are prepared in facilities that also process milk, egg, gluten Baked sweet potato, tomatillo salsa and Sriracha mayonnaise GF, V
containing products, lupin, fish, crustacean, soybean,
sesame seeds and nuts products.
Menu items may change due to seasonal availability. Coriander and lime rice pilaf G F , V
*Includes GST
1 February 2018 11L U N C H O N A P L AT E _
ENTRÉE
2 CO U R S E — $75 Roasted spatchcock, lemon, celeriac, shallot and watercress G F BBQ Hunter Valley quail, mushroom and goats cheese tortellini,
_
3 CO U R S E — $90
Torched Hiramasa kingfish, corn, kombucha cucumber, yuzu
celeriac and Batlow apple
Cowra lamb back strap, cauliflower rice, pickled qukes, mango
Cost includes: and fish floss G F and chilli relish with river mint yoghurt
• organic sourdough Beetroot cured Tasmanian salmon, Pepe Saya crème fraiche Picked spanner crab, marinated prawns, seafood oil, tobiko
• Pepe Saya cultured butter beetroot mousse, radishes, red sorrel and white chocolate G F flying fish roe, yuzu aioli and linseed cracker
• tea Smoked Hunter Valley duck breast, BBQ celeriac, pumpkin Smoked free-range chicken, walnut and spiced yoghurt,
• coffee gastrique, pale ale glaze and yoghurt pickled carrots, puffed amaranth and Upland cress G F
• hot chocolate
Yellowfin tuna, spanner crab roulade, nashi pear, white soy jelly, Buffalo ricotta, sweet green peas and lemon ravioli, basil
• house made botanical water infused avocado, burnt chilli and blackened onions
with indigenous fruits, berries or herbs crème, mushroom ragout and Grana Padano V
• petit sweets. Wagyu beef bresaola, air-dried cabbage, celeriac, Grana
Torched Hiramasa kingfish, bottarga, grapes, charred
Parmesan and crisp bread
nectarine, chicharon and amaranth leaves G F
Alternative service charge per guest:
Scallop, baby cucumber, apple, radish, nduja crumble,
$7.50 one course Garlicious Grown black garlic and nasturtium leaves G F
$11 two courses
$14 three courses.
ENTRÉE
MAIN COURSE
DESSERT
GARLICIOUS GROWN
BL ACK GARLIC
BY JENNY DANIHER AND
GLUTEN FREE = GF C AT H Y O W E N
V E G E TA R I A N = V
Although every possible precaution has been taken to It is rare to find black garlic grown
ensure that these menu items are allergen free, certain locally in Australia. Garlicious is
items may still contain traces of allergic ingredients as they grown in Braidwood NSW, where
are prepared in facilities that also process milk, egg, gluten
containing products, lupin, fish, crustacean, soybean,
Jenny and Cathy have perfected a
sesame seeds and nuts products. secret process to give the garlic its
Menu items may change due to seasonal availability. signature black look.
*Includes GST
1 February 2018 12L U N C H O N A P L AT E _
MAIN COURSE _D E S S E R T
2 CO U R S E — $75 Crispy barramundi fillet, mussels, sea vegetables, Karkalla, Golden Gaytime 2.0 mousse and caramel honeycomb
_
3 CO U R S E — $90 leeks and saffron sauce G F
Almond and black sesame cake, yuzu crème and matcha ice
Roasted free-range Girraween chicken, chicken croquette, corn cream
Cost includes: puree, charred corn and pencil leeks
Warm chocolate pistachio cake, strawberry, basil, apple, and
• organic sourdough
Slow cooked Tasmanian salmon, Balmain bug tail and scallop yoghurt sorbet V
• Pepe Saya cultured butter mousse, miso, shiso and cucumber
• tea Passionfruit and chocolate delice, mandarin sorbet and
Roasted Riverine beef fillet, Paris mash, seasonal mushrooms, pistachio
• coffee
baby vegetables and truffle sauce G F
• hot chocolate Twisted vanilla slice — caramelised puff pastry, vanilla bean
• house made botanical water infused Pressed Cowra lamb, smoky eggplant, puffed whole grains, cream, balsamic strawberries
with indigenous fruits, berries or herbs pomegranate arils and lamb jus
Lemon curd and yoghurt sorbet and candid citrus crumble GF
• petit sweets. Torello Rose’ veal sirloin, creamed potato, confit leek, pickled
broccoli and mustard jus G F Dark chocolate and banana pudding, coconut caramel sauce,
Alternative service charge per guest: caramel popcorn, dark chocolate shavings V
$7.50 one course Free-range chicken roulade, salted cavolo nero, mountain
pepper, prosciutto, potato gnocchi and mushrooms Mini desserts presented on petit silver stands designed for
$11 two courses sharing at the table
$14 three courses. Confit Kurobuta pork belly, confit apple, pork popcorn, parsnip
and Pedro Ximenez sauce G F
ENTRÉE
Cowra lamb rump, Ras el hanout spice, white polenta, green
MAIN COURSE peas, baby zucchini and ricotta
DESSERT
Rangers Valley Beef short rib, Crookwell Andean Sunrise
potatoes, confit shallots, mushroom, rainbow chard and
mustard jus G F
GLUTEN FREE = GF
V E G E TA R I A N = V
Although every possible precaution has been taken to
ensure that these menu items are allergen free, certain
items may still contain traces of allergic ingredients as they
are prepared in facilities that also process milk, egg, gluten
containing products, lupin, fish, crustacean, soybean,
sesame seeds and nuts products.
Menu items may change due to seasonal availability.
*Includes GST
1 February 2018 13You can also read
