With winter upon us, we are delighted with the success of our new menu that was launched in conjunction with the opening of The Garden Bar on 2 June. The array of winter vegetables and fruits on offer at this time of year have offered us a whole new dimension to play with and we are excited to bring some innovative and exciting dishes to the restaurant.
For entrée we have a beautiful cured Ocean Trout dish with light berry flavours and an Asian influence through the sake and yuzu used. We have kept the Beef Cheek dish, as winter screams of hearty flavorsome dishes like this and it is an absolute favourite with all our customers. We have added a tweak by introducing Brussel sprouts to this dish, which are the perfect winter vegetable to add crunch to the tender smooth textures of the beef.
The seafood lovers will love the introduction of a Morton Bay Bug for the first time on the entrée menu. Partnered with delicate Asian flavours of Tom Yum, dashi and kimchi, this is one not to be missed.
Fish, pork and duck have all taken a new dimension on the main course menu. The fish will be accompanied by a vanilla carrot puree for sweetness, rounded off with hazelnuts and smoked leek for balance. The duck takes on earthy tones with mushrooms, fois gras, Australian bunya nuts and quinoa, whereas the pork dish is accompanied by charred radicchio and salt baked sweet potato.
Our new ‘Night Cap’ dessert menu will offer a range of beautifully light desserts and after-dinner cocktails, which can be enjoyed at your table or you are welcome to retire to the comfort of The Garden Bar and soak up the ambience of the soft lighting and relaxing lounges.
To view the full menu, click here.
For bookings, click here.