Menu Set La Dolce Italia  

 

Lunch Friday 10 August 2012

Starter

Parmesan bon bon, Mortadella lollipop, Pearl meat essence

1^{st Entree}

Rillette of scampi,sea water “ravioli”, cantaloupe melon, champagne vinegar

2^{nd Entree}

Crudo of yellow tail king fish, espresso cured, mustard pickled quince

First main

Tortellone, pumpkin, parmesan, amaretto, sand of sage

Second Main

Blackmore wagyu beef, piavevecchio, globe artichoke, olive caramel, cime di rapa

Dessert

Royal chocolate by Nestle, pistachio, orange, extra virgin olive oil

 

 Friday 10 August 2012

Starter

Parmesan bon bon, Mortadella lollipop, pearl meat essence

1^{st Entree}

Rillette of scampi,sea water “ravioli”, cantaloupe melon, champagne vinegar

2^{nd Entree}

Crudo of yellow tail king fish, espresso cured, mustard pickled quince

3^{rd Entree}

Veal medallion, seared then poached, osetria caviar, cauliflower textures, caper

First main

Tortellone, pumpkin, parmesan, amaretto, sand of sage

Teaser

Parsnip “Farinata” WA truffle, roasted HB scallop, mushroom teaser, grain of paradaise

Second Main

Blackmore wagyu beef, piavevecchio, globe artichoke, olive caramel, cime di rapa

Pre Dessert

Iced soup of parmesan& apple, apple tartare, truffle  icecream, native violet

Dessert

Royal chocolate by Nestlé, pistachio, orange, extra virgin olive oil

 

Lunch Saturday 11 August 2012

Starter

St. Helen oyster, cold soup of champagne & cucumber, caviar

1^{st Entree}

cauliflower panna cotta, sea urchin, lobster jelly

2^{nd Entree}

Bass grouper, “roasted chicken flavor”, chestnut emulsion, celeriac, thyme

First main

Glenloth squab, foie gras, truffle, composition of pineapple

Second Main

Murraylands lamb, seared loin, glazed breast, garnish of “rosso”

Dessert

Exotic Passion…exotic cream…raspberry gele…white chocolate rum and vaniglia bavarois… pistacchio crunch

 

Dinner Saturday 11 August 2012

Starter

St. Helen oyster, cold soup of champagne & cucumber, caviar

1^{st Entree}

cauliflower panna cotta, sea urchin, lobster jelly

2^{nd Entree}

Corned veal tongue salad, yabbies, corn, chanterelle, pecorino jelly

3^{rd Entree}

Bass grouper, “roasted chicken flavor”, chestnut emulsion, celeriac, thyme

First main

Glenloth squab, foie gras, truffle, composition of pineapple

Teaser

Parsnip “Farinata” WA truffle, roasted HB scallop, mushroom teaser, grain of paradaise

Second Main

Murraylands lamb, seared loin, glazed breast, garnish of “rosso”

Pre Dessert

Infinity…green lemon namelaka…raspberry bubble…almond streusel…strawberry gele’…strawberry ragout…

Dessert

Exotic Passion…exotic cream…raspberry gele…white chocolate rum and vaniglia bavarois… pistacchio crunch

 

Lunch Sunday 12 August 2012

Starter

St. Helen oyster, cold soup of champagne & cucumber, caviar

1^{st Entree}

cauliflower panna cotta, sea urchin, lobster jelly

2^{nd Entree}

Bass grouper, “roasted chicken flavor”, chestnut emulsion, celeriac, thyme

First main

Glenloth squab, foie gras, truffle, composition of pineapple

Second Main

Murraylands lamb, seared loin, glazed breast, garnish of “rosso”

Dessert

Exotic Passion…exotic cream…raspberry gele…white chocolate rum and vaniglia bavarois… pistacchio crunch