MELBOURNE CUP 2023

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Starters

Kingfish ceviche

w cucumber, tomato concasse, eschallot, lime, chilli, smoked salmon pearls & fennel pollen (GF/DF)

Hibachi grilled organic dry aged duck skewers

w teriyaki glaze shiitake, orange duck jus, shallots & duck fat potato crisp (DF)

Slow roasted beetroot carpaccio

w whiskey caramelised walnuts, goats cheese mousse, Davidson plum powder, beetroot jus and seasonal blossoms (GF)

Mains

Lotus leaf baked Snowy Mountains rainbow trout fillet in ginger & eschallots

w soft herbs, pickled lotus, native lemongrass broth & crispy lotus chips (GF/DF)

Slow cooked lamb shoulder

w lamb jus glaze, chimichurri, mint labneh, lacto fermented beetroot, sunflower cress & potato gratin (GF)

Warrigal greens & goats cheese filled cappelletti pasta

w garden peas, asparagus & sage brown butter sauce (V)

Desserts

Orange & almond cake

w local honey yoghurt foam, roasted pistachio, & fennel pollen
(GF)

Crema catalana

Traditional terracotta Spanish baked custard with macadamia praline & peach sorbet (GF)

Chocolate dacquoise cake.

Chocolate layered mousse & baked almond meringue , hazelnuts, dulce de leche cream, chocolate ganache, kakadu plum, & chocolate ice cream