Jessica Robertson – A La Carte Menu

Appetizer

Deviled farm sourced eggs with avocado filling

Cantaloupe soup with prosciutto crisps and olio nuovo

Hamachi crudo with yuzu pickled grapes and toasted almonds

Fava and chickpea spread with breakfast radish and homemade “everything” crackers

Beet and orange salad with walnut relish and goat cheese biscuits

Entree

Poached California halibut with herb yogurt, olive tapenade toasts and minted English peas

Perfect roast chicken with spiced lemon relish, toasted ancient grains, spring vegetables with tangerine vinaigrette

Slow cooked leg of lamb with pistachio salsa verde, wild rice, grilled radicchio, and heirloom melon salad

Sweet potato gnocchi with tempura broccoli, fresh herbs and duck jus

Tamarind glazed pork belly, pickled mango relish, scallion rice cakes and spicy cashew sauce

Desserts

Coconut panna cotta

Pavlova with roasted rhubarb

Mexican chocolate tart

Grand Marnier soaked berries with brown sugar bark

Sour cherry and poppy seed gelato

Book Chef

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Book Chef
2018-04-10T19:37:39+00:00