ENTRÉE
Lemon sole soufflé, kipfler potato and fennel pollen crisp,
Apple cured and smoked Tasmanian salmon, cucumber,
Fennel micro celery, baby leek and asparagus terrine,
Yuzu butter sauce, salmon roe.
MAIN COURSE
Pancetta wrapped Dorper lamb loin, milk poached kidneys, sage mousse,
Compression of braised shoulder, tomato chutney,
Mint gremolata crusted sweetbread, wild mushroom polenta,
Beetroot glazed shallot, baby carrot,
Garden peas, broad bean, lamb jus
DESSERT
Chocolate and raspberry bar, raspberry mousse, raspberry jelly,
Orange brulée, chocolate crispies, chocolate sponge,
Chocolate glacage, chocolate sable, rich chocolate pudding,
Strawberry macaroon, strawberry gelato, berry salad
Further Information can be found at www.austculinary.com.au
Australian Culinary Federation Face book
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Contact Deb Foreman This e-mail address is being protected from spambots. You need JavaScript enabled to view it
