SPRING MENU

Spring Suggestions

Create a set menu that you and your guests will love, or give me Carte Blanche

Canapés

Chicken rillette, toasted walnut bread, curry & Provence herbs mayo

Scallop ceviche in glass, beetroot cream, avo & chickpea mousse, lime

Torched salmon sashimi on blini, salmon roe, creamy mustard, lemon zest

Fiji style Trevally tartare in glass, poke sauce, coriander, coconut milk, dill

Entrées

Watermelon & tomato chilled soup, port jelly, mint basil, lemon balm, basil

  Half chicken breast in tarragon crust, celeriac risotto, granny smith, mandarin

Glazed half duck breast, 13 spices citrus butter, purple carrot, apple puree, ume

Parsley crusted salmon, lime candied cucumber, walnut mayo, cashew nut brittle

Mains

Beef eye fillet seared in sage & truffle butter, Moroccan orange sauce, potato puree

Young snapper fillet, spinach, mango, pineapple & dill salsa, French lentils, buttercup

Pork tenderloin medallions, pomegranate & prune sauce, carrot gratin, corn jus, pickles

Chicken breast, kumara puree, mandarin & tomato sauce, fennel, yoghurt, candied citrus

Desserts 

Crème brûlée infused with mint basil and citrus topped with smoked caramel

Tarte Tatin, stewed apple, salted butter lemon caramel, flaky pastry, ice cream

Rhubarb, apple & pear crumble, redberries coulis, almond top, Tonka chantilly

Belgian dark chocolate mousse, sweet avocado cream, yuzu jelly, cashew brittle