MENU SAM­PLER

The Weekend Australian - Travel - - Indulgence -

Game con­somme with seared liver, bone mar­row and sauternes sabayon (en­tree, $19.50)

Sashimi of king­fish with cele­riac re­moulade and salt cod beignets (en­tree, $19.50)

Rab­bit trois fa­con, fea­tur­ing poached leg rossini, gnoc­chi fric­asse and loin with licorice ($36)

But­ter-poached Kan­ga­roo Is­land mar­ron with squab, mush­room and foie gras tortellini, sweet­breads and morel sauce ($36)

Tarte au cit­ron with limon­cello ice cream and lemon sher­bet ($15.50)

Choco­late plate fea­tur­ing gateau opera, orange-scented mousse and choco­late pithivier ($15.50)

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.