Gold Room

Sample Menu

To start

Amuse Bouche – Confit Hiramasa kingfish, wild mushroom and ginger puree, pickled cucumber, miso aioli (df)

Vegetarian option – Slow roasted pumpkin, wild mushroom and ginger puree, pickled cucumber, miso aioli (v,df)

Breadbasket to tables – Warm organic sourdough and house made crisp breads served with salted butter

entrée

Soy and marmalade pork belly, green pea and Asian green salad, chilli ginger caramel sauce

– served alternatively with –

Wood smoked petuna ocean trout with cauliflower cream, candied walnuts, pickled red grapes, petite garden leaves, champagne dressing (gf)

Main

14-hour slow cooked wagyu beef short rib Mb5+, creamed celeriac, wilted kale, stock braised carrots, crisp onion, red wine beef jus (gf)

– served alternatively with –

Corn fed chicken two ways, breast and Maryland, petite autumn vegetables, spinach puree, potato wafers, lemon thyme chicken reduction (gf)

Palette Cleanser

Blueberry yuzu sorbet

Dessert

Black forest V2.0 – Golden chocolate pebble, cherry bavarois, vanilla bean chantilly, amarena cherries, chocolate shortbread

– served alternatively with –

Ispahan – Lychee mousse, raspberry pressed sable, rose water chantilly, coconut snow (G.F) (N.F)

cheese

Woombye triple cream brie, poached apricots, house made pear paste, crispbreads

– served alternatively with –

Maffra cloth wrapped cheddar, poached apricots, house made pear paste, crispbreads

Afternoon tea –

Mini beef pies with tomato ketchup

Vegetable samosa with minted yogurt dip

Dilmah premium tea and Santos “winning blend” plunger coffee

Petit four – Moët truffles