The Weekend Australian - Travel - - Indulgence -

Grilled quail breasts with can­died beet­root and car­rot ($22)

Vanilla seared scal­lops, crab salad and blood orange glaze ($24)

Roasted red em­peror fil­let filled with ox­tail ragout on grilled pump­kin and spinach ($42)

Potato dumpling and baby spinach with pump­kin cream, Tag­giasche olives and pecorino ($30)

Char­grilled stock­yard beef ten­der­loin and braised beef cheek ravi­oli with for­est mush­room sauce ($42)

Cit­rus panna cotta with warm bis­cuits and lemon granita ($15)

Aus­tralian and Euro­pean cheeses with rhubarb jam and oat bis­cuits ($20)

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