Saturday night 3 course menu

 

SATURDAY NIGHT 3 COURSE MENU

ENTREE (please choose one)

Scallop and Iluka school prawn ‘not burger’, yuzu ketchup, potato ‘chips’

Zucchini Flowers,corn & macadamia “cheese”, sumac apple, radish, kohlrabi, lime (vego)

Glass House Mountain duck breast, Davidson plum glaze, spiced rhubarb, beetroot

Local line caught sashimi- 3 ways, Peruvian ceviche w leche de tigre/Pickled daikon, tobiko & shitake/Nori dusted, seaweed mayo

MAIN (please choose one)

Snowy’s fish, Line caught fish of the day, fennel purée, Kipfler potato, crunchy green beans, lemon & riesling

FBBQ banana leaf parcel of spiced Cudgen corn cake, turmeric onion, watercress emulsion

Fisherman rice, local fish, king prawn, octopus, mussels, balmain bugs, saffron, olives, share for two 

Dry aged scotch fillet, potato mousse, bone marrow canoes, leek logs pinot jus

SWEET (please choose one)

Lemon myrtle pannacotta, brandy snap, turmeric ginger syrup

Matcha green tea ‘cheese’ cake, black sesame ice cream, mochi, shiso agar (vegan)

Byron bay ‘Brookie’s  Mac’ liqueur affogato, vanilla ice cream, espresso

Belgian chocolate coconut torte, young coconut sorbet, passionfruit and mango sauce

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SIDES

Chips with aioli  9
Seasonal greens, horseradish cream  13
Grilled eggplant, white miso, king brown mushrooms, truffled ponzu  14 Crunchy iceberg salad, Japanese vinaigrette, pickled ginger, nori dust  13