Author: Jade Machin

We’ve moved on from our ‘Americasian’ menu theme and are heading to Europe for the next 6 weeks. Kicking off this week will be Modern Spanish Bistro. Please see below for the full menu 🙂

Entrées
~ Croquettas of crab and corn with a roast tomato and paprika veloute
~ Mozzarella, jamon and truffle brioche toasties
~ Marinated heirloom tomato, basil and garlic salad with sherry vinaigrette, barrata bocconcini crisp bread and white anchovies
~ Crispy fried cauliflower florettes, toasted in garlic paprika and lemon zest with anchoiade

Week Four of our Modern Asian themed menus and this Friday night sees the last of our Modern Japanese menu before we move onto Korean/America next week! See below for this Friday night’s menu:

Entrées
~ Freshly shucked oysters, three ways: Japanese dressing, panko crumbed with wasabi kewpie, and cucumber and sesame wakame salsa
~ Ginger poached chicken gyoza with a chilli ponzu dressing
~ Salad of tuna sashimi with pickled diakon, watercress and granny smith

Mains
~ Slow braised masterstock pork belly with sesame, raddichio, fennel and orange salad
~ Crispy fried snapper with sautéed ginger, spring onion, mushrooms, buckwheat noodles and dashi broth
~ Tataki of wagyu beef with stirfried water spinach, organic pumpkin puree, sesame seeds, ginger and garlic, with miso and mustard cream

Desserts
~ Caramel chocolate fondant with condensed milk ice cream
~ Purin (Japanese style creme caramel) with strawberries, shiso, and organic matcha green tea Chantilly cream, black sesame tuille

Entrée/Main for $46 per person
Main/Dessert or Entrée/Dessert for $40 per person
Entrée/Main/Dessert for $58 per person

Please advise us of any dietary req’s when you book in (we’re always happy to cater – especially if we know in advance!). Ph 37155571

The first of our Modern Asian menus (this one has more of a Thai influence) throughout August is now finalised – please see below. Please note we plan on changing the menu every two weeks at this stage and will feature other Asian cuisines in the following weeks, including Modern Japanese and American/Korean!

Entrées
~ Thai fish cakes in lettuce cups with green mango salad, nahm jim and pepper crusted cashews
~ Tea smoked salmon and crab salad
~ Salt ’n’ pepper lamb ribs with tamarind caramel

This month we are heading back to Italy for our themed Friday night dinners – please see below for this week’s menu:

Entrées
~ Selection of antipasto
~ Frittata of porcini, salami and taleggio with a rocket and parmesan salad
~ Scallops wrapped in pancetta, truffled corn puree, pork crackling