Valentines Day Menu


Wattle seed Damper – dukka and macadamia oil


Salmon Gravlax – lemon aspen, beetroot with wattle seed blini

Coconut prawns – mango kimchi, desert lime mayo

Duck Miang – Thai style marinated duck leg, lychee, betel leaf

Cauliflower florets – sesame, pink ginger, wasabi peas and edamame

Main course

Duck leg confit – Davidson plum & ginger glaze, vermicelli and coconut fritter, Japanese eggplant

Chicken breast – prosciutto wrapped, pocketed with bocconcini – tomato and desert lime salsa

Striploin- truffle butter, duck fat roast new potatoes and red onion jam

Salmon fillet – mango, coconut & chilli salsa- bok choy- coconut rice


Caramel and wattleseed entremet- milk crumb- wattleseed ice cream

Raspberry mousse- white chocolate cremeux- macadamia and white chocolate ice cream

Chocolate “lamington” – choc brownie, coconut mousse, rosella flower jam, river mint ganache