Current menu for QF127. Will take photos of meals (if I remember).
Tomato, saffron and chickpea soup with coriander yoghurt. (small plate)
Made from a rich vegetable stock with tomato, chickpeas, coriander and saffron, this soup is blended to a smooth, consistent texture then garnished with natural yoghurt that is combined with lemon juice, garlic and fresh coriander. This dish is best enjoyed with a glass of Sauvignon Blanc or Pinot Noir.
Salad of duck with cucumber, herbs, cashews, chilli and lime dressing. (small plate)
Confit duck is roughly shredded and topped with toasted coconut and cashew nuts, served with a light salad of young leaves, pomelo segments, cucumber and pear. Dressed with a fragrant combination of coriander, mint, red chilli, fish sauce, lemongrass and lime. This dish is best enjoyed with a glass of aromatic white ie Semillon or Pinot Gris.
Tasting Mediterranean mezze plate with dukkah spiced labne, sweet potato hummus and pita. (small plate)
A selection of lightly smoked, roasted eggplant dip, creamy labne coated in dukkah, braised butter bean and chickpea salad, marinated red capsicum and zucchini accompanied by za'atar spiced pita bread. This dish is best enjoyed with a glass of Chardonnay or Pinot Noir.
Udon noodle soup with shiitake broth, roast carrots, tofu, bok choy and edamame beans.(main plate)
A Japanese inspired, vegetarian dish of firm tofu with bok choy, roasted carrot, edamame and thick udon noodles in a broth of shiitake mushrooms, soy and konbu. This dish is best enjoyed with a glass of Sake or Pinot Noir.
Chicken biriyani with roasted pumpkin and raita. (main plate)
Diced chicken is marinated in lemon and spice then baked until golden brown. Served with a fragrant combination of biriyani rice with sultanas, cashews, tomato and green herbs along with a cooling cucumber and yoghurt raita. This dish is best enjoyed with a glass of aromatic white ie Pinot Gris or Sauvignon Blanc.
Seared Humpty Doo barramundi with pan fried polenta, broccoli and almond romesco.(main plate)
Seared Humpty Doo barramundi is served with a rough blend of almonds, red capsicum, tomato, garlic and sherry vinegar. Accompanied by blanched broccoli and polenta cooked with chicken stock and parmesan then fried for a crisp exterior. This dish is best enjoyed with a glass of aromatic white ie Sauvignon Blanc or Chardonnay.
Red braised pork with stir fried mushrooms, sesame, bok choy and rice. (main plate)
Pork is glazed in a combination of soy, star anise, ginger and chilli; served with black fungi, enoki and shiitake mushrooms stir fried with sesame and spring onion. Accompanied by fragrant steamed rice and blanched bok choy. This dish is best enjoyed with a glass of light bodied red ie Pinot Noir or Tempranillo.