WATERS EDGE MENUS
3 Courses (Lunch $77pp Dinner $95pp)
Or
A La Carte Menu
Entre
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Stracciatella and Seasonal Tomato Tart $25
Honey Marinated Tomatoes, Romesco, Pesto, Apricot Gel (GFO | NFO)
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Confit Salmon $25
Katsuobushi Cream, Beetroot, Pickled Celery, Gochugaru Emulsion (GF | NF)
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Berkshire Pork Jowl $23
Pickled Fennel and Pear, Nduja Mayo, Green Almonds, Sherry Reduction (GF | DF | NFO)
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Pomegranate Glazed Pan Fried Quail $26
Eggplant Puree, Boudin Blanc Sausage and Pinot Jus (GF | DFO | NF)
Mains
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Hawkesbury Duck Breast $39
Cauliflower Puree, Apricot Gel, Semi Dried Strawberry, Maple and Coffee Jus (GF | DF | NF)
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White Pyrenees Lamb Back Strap $45
Molokhia, Carrot Puree, Mustard Emulsion, Jus (GF | DFO | NF)
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Fish of the day $35
Ricotta and Black Cabbage Gnudi, Asparagus, Charred Tomato, Butter Beurre Blanc
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Jerusalem Artichoke Risotto $35
Wild Mushrooms, Fermented Black Garlic, Rhubarb, Hazel Nuts (VEG | GF | DFO | NFO)
Sides
Desserts
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Orange Chocolate Mousse $22
Chocolate Sable, Coconut Crumb, Passion Fruit Sorbet, Mint Meringue, Apricot and Cherry Gel
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Yuzu Pannacotta $23
Mango Jelly, Matcha Foam, Calamansi Sorbet, Coconut Crumb, Almond Biscotti (GFO | NFO)
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Cheese Plate *2 Cheeses $25
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Skip Dessert for Cheese - Cheese Course Upgrade for 3 Course 10
SPECIAL MENUS
WINE PAIRING SPECIAL
3 Course Lunch or Dinner with Wine Pairing $109pp
5 Course Degustation with Wine Pairing $129pp
Note- These offers are subject to Reservation. We wont accept any further discounted coupon or voucher for this deal. Guest must book this deal while making booking on our website. Strictly not valid for Friday and Saturday Dinners.
5 Course Degustation Menu $115pp
Wine Pairing $ 55pp
Chef Choice amuse-bouche
First Course
Confit Salmon
Katsuobushi Cream, Beetroot, Pickled Celery, Gochugaru Emulsion (GF | NF)
Wine Pairing – Cicada Green-Grocer Sauvignon Blanc – Marlborough, NZ
Second Course
Free Range Chicken and Chorizo Roulade
Aubergine Puree, Blue Cheese, Brussels sprouts (GF | NF)
Wine Pairing – Risky business Pinot Noir Rose – Mt. Barker, WA
Third Course
Berkshire Pork Jowl
Pickled Fennel and Pear, Nduja Mayo, Green Almonds, Sherry Reduction (GF | DF | NFO)
Wine Pairing – Cicada Green Grocer Pinot Noir – Marlborough, NZ
Fourth Course
White Pyrenees Lamb Back Strap
(Chef’s Recommendation – Medium Rare)
Molokhia, Carrot Puree, Mustard Emulsion, Jus (GF | DFO | NF)
Wine Pairing – Sergi Estate Basket Pressed Seductive Shiraz – Virginia, SA
Sides
Truffle Fries with Parmesan $12
Green Beans with Roast Almond (GF, DF, NFO) $10
Fifth Course
Yuzu Pannacotta
Mango Jelly, Matcha Foam, Calamansi Sorbet, Coconut Crumb, Almond Biscotti
(GFO | NFO)
Wine Pairing – Cookoothama Limited Release Botrytis Semillon – Darlington Point, NSW
Note- Degustation menu items can be updated anytime without any notice
Executive Chef AV
5- Course Degustation Christmas Menu @$250.00 PP
NOTE- 50% Non-Refundable advance deposit required at the time of booking
First Course
Chef Choice amuse-bouche and Gls of Sparkling Wine on Arrival
Second Course
Juniper3 Cured Sashimi King Fish (GF | DF | NF)
Wasabi Avocado Puree, 7Yo Dry Aged Vinegar, Squid ink Cracker
Third Course
Hawkesbury Duck Breast (GF | DF | NF)
Native Rosella Flower Chutney, Pickled Beetroot, Coffee Jus
Fourth Course
Tajima MB4 Wagyu Fillet (GF | DFO | NF)
Garlic Cream, Horseradish, Wild Mushroom Duxelle, Chocolate Box Shiraz Jus
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palate cleanser
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Fifth Course
Orange Chocolate Mousse (GFO | NF)
Chocolate Sable, Coconut Crumb, Passion Fruit Sorbet, Mint, Raspberry Meringue, Apricot and Cherry Gel
3 – Course New Year Eve Menu @$120.00 PP
Note- All bookings are subject to 50% Non-Refundable advance deposit
Chef Choice Amuse-Bouche & Welcome Drink on Arrival
First Course
Salmon Tartare (GF | NF)
Wasabi Stracciatella, Pickled vegetables, Black Lumpfish Caviar
Second Course
Beef Fillet (GF | NF | DFO)
Garlic Cream, Seasonal Vegetable, Chocolate Box Shiraz Jus
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palate cleanser
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Third Course
Orange Chocolate Mousse (GFO | NF)
Chocolate Sable, Coconut Crumb, Passion Fruit Sorbet, Mint, Raspberry Meringue, Apricot and Cherry Gel