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A la carte

A sample A la carte menu

Starters
Mosaic of heirloom tomatoes, basil ricotta and mountain caviar, brown butter vinaigrette

Loin of Pacific yellow fin tuna with pickled white radish, peekytoe crab, herb salad and sesame dressing

Pan fried fillets of red mullet gremolata and pickled baby cucumber, escargots de Bourgogne

Sautéed Maine diver scallops with mixed spices, cauliflower purée, beignets and sherry caramel

Cassoulet of seafood roasted Scottish langoustines, Manila clams, king prawn tortellini and garbanzo beans

Pressed Hudson Valley foie gras tapioca and calvados jelly, candied ginger, toasted sourdough

Saddle of rabbit poached in almond milk with white asparagus, ratte potato and passion fruit vinaigrette

Roasted Hudson Valley foie graswith caramelized plum, preserved black walnuts, green bean salad

 

Main courses
Alaskan halibut hearts of palm with bone marrow, confit leeks, sea urchin and vanilla emulsion

Roasted monkfish tail with fennel hearts, baby root vegetables, lemon thyme and chicken consommé

Pan seared black cod pig’s tails with Caraquet oysters, celeriac and sweet garlic

Ginger poached Maine lobster with herb linguine, baby leeks, trompette royale and white port sauce $10.00 supplement

Braised ballottine of squab with sautéed morels, pomme mousseline, golden raisins and Muscat sauce

The A la carte menu, continued

Fillet of Wisconsin veal, Tramazzini bread and chilled foie gras, summer truffle vinaigrette

Loin of Colorado lamb with braised shank, spring garlic, baby squash and Pommery mustard

Fillet of Brandt beef with braised Kobe short rib, cipollini onions, baby beets and red wine sauce

Desserts  

Chocolate crèmeux with salted caramel ice cream, lychee granité 

Soft white chocolate ganache with white rum gelée, coconut foam, mango and basil sorbet

Cinnamon sablé with lemongrass foam, raspberry cremeux and Kilchurn Estate honeycomb

Vanilla crêpe terrine with coffee and chocolate cream, Kahlúa ice cream and salted caramel

Pineapple soufflé with Thai curry ice cream and toasted coconut

Bitter chocolate mousse with coffee granité and a light ginger cream 

Apple tarte Tatin with vanilla ice cream
(for two guests)

Selection of cheeses from the trolley
($17.00 supplement as an additional course)

~

Teas, coffees, infusions and Bon Bon trolley ($8.00 supplement )

Three courses $100.00

Wine pairing $70.00

 

Please note that the above are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability.