FOOD

SMALL PLATES

 

Razor Clams, Broad Beans, Puffed Rice 

and Roasted Garlic Cream 

 

Crispy Pig’s Ears, Szechuan Salt 

and Caper Aioli

 

Ahi Tuna, Mango and Ginger Poke

 

Honeycomb Pork Dumplings 

and Sesame-Soy Sauce

 

Smoked Trout Dip, Corn Tortillas 

with Toasted Bread

 

Hudson’s Tuna Tartar, 

Crunchy Quinoa and Chilli

 

Triple A Salad with Avocado, 

Apple, Almond, Bacon

TO SHARE

Chargrilled Tiger Prawns, 

Orecchiette Pasta, 

Olive and Chili Butter

 

Sweet Soy Duck, Potato Mash 

and Balsamic Reduction 

 

Chef David’s Roasted Chicken, 

Organic Potato and Bacon

 

Rib Eye, Asparagus & Mushroom Cream 

with Shiraz Reduction

 

Lamb Shank, Carrots and Vegetables 

 

Grouper, Basil Cream 

and Mixed Mushrooms

SIDES

Chargrilled Broccolini, Sauce Gribiche 

and Salted Egg Yolk

 

Roasted Carrots, Ricotta

and Almonds

 

Oyster Mushrooms and Asparagus

with Sherry and Cream

 

Spring Onion, Sesame,

Tomatoes and Japanese Dressing 

 

 

SWEETS

 

Cheesecake, Lemon, Tofu 

and Fresh Meringue

 

Snickers Bar, Peanut Butter, Salted Caramel 

and Roasted Hazelnut

 

White Chocolate Panna Cotta, Raspberries

and Pistachio Sponge

      

Poached Apple, Brown Butter and

Caramelised Puff

 

Vanilla & Walnut  ‘Mille Full’ Cinnamon,

Donut Ice Cream 

 © 2019 by Else Perspective, a creative and  hospitality arm of Arcc.