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Formal dining menus

2019 Autumn/Winter Formal Dining Menu Selection for MV AQA Sydney & MV State of the Art

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Entree

Baked Forest Mushroom Tartlet
cauliflower puree, fresh herb oil (v)

Poached Moreton Bay Bug
shaved fennel, snow pea tendrils, blackened citrus (s) (gf)

Riverina Lamb Back-Strap
charred leek, beetroot relish, macadamia crumb

Duck Breast, Golden Beetroot
asparagus, sorrel, beetroot fluid gel (gf)

Canadian Sea Scallops
pea puree, jamon iberico, snow pea tendril (s) (gf)

Roasted Berkshire Pork Belly
black pepper caramel, grapefruit, fennel (gf)

Wild Blue Eye Trevalla
chervil oil, grape & pine nut salsa (s) (gf)

Main

Cone Bay Barramundi
beetroot, shaved fennel, pencil leek (s) (gf)

Duck Leg Confit
creamed potatoes, pearl onions, orange (gf)

Riverina Beef Fillet
potato fondant, carrot puree, Dutch carrot, rosemary jus (gf)

Tasmanian Salmon Fillet
cauliflower puree, salmon roe (s)

Free Range Chicken Breast
saffron arancini, baby vegetables

Roasted Duck Breast
potato fondant, beetroot puree, asparagus, hazelnut jus (gf)

Berkshire Pork Cutlet
polenta, mushroom ragout, sweet potato crisps (gf)

Hiramasa Kingfish
sumac, torched grapefruit, fennel, radish (s)

Wild Mushroom & Porcini Risotto
sage butter (v) (gf)

Dessert

Deconstructed Pavlova
coulis, fruit, macerated berries (v) (gf)

Milk Chocolate Tart
vanilla cream, strawberry, mint (v)

Torched Lemon Meringue Tartlet
shortbread crumble, vanilla ice-cream (v)

Selection of Local Australian Cheeses
lavosh, crackers & quince (v)

Sides

shoestring fries, sea salt (v)

mixed leaf salad, red wine dressing (gf) (v) (vgn)

Parisian mashed potato (gf) (v)

warm broccolini, Victorian butter, almonds (v) (gf)

roasted Dutch carrots, raisins, Persian fetta (v) (gf)