Dinner A la Carte ~ Available Daily between 5:30pm - 10:30pm
Soups
Sweet Corn Soup with Poached Chicken Tarragon Mousse
65
Crab Bisque with Garlic Toast and Aioli
70
Starters
Steamed Asparagus and Spinach-Eggplant Cannelloni Reggiano Parmesan Cheese
70
Veal Tail Raviolo with Sautéed Prawns and Sweet Tamarind Jus
75
Light Smoked Ocean Trout with Bacon, Red Cabbage and Red Wine Butter
80
Spicy Beef Tartare With Quail Egg, Black Truffle and Potato Wafer
85
Salmon Two Ways House Hot-Smoked Salmon with Winter Citrus Raw and Cured Salmon Tartare Horsera
110
Tuna and Chilled Avocado Roll with Crab Meat-Celeriac Remoulade and Saffron Jelly
100
Terrine of Pigeon, Globe Artichoke and Foie Gras with Apricots, Pistachio and Toasted Brioche
120
Steamed Live USA Black Mussels with Chilli, Chorizo, Tomato and Chickpeas
120
Seared Sea Scallops and Foie Gras with Cauliflower Puree and Apple
120
Salads
Mixed Garden Salad
55
Cucumber, Baby Carrots, Asparagus, Globe Artichoke and Cherry Tomatoes
Caesar Salad
60
Quail Eggs, Garlic Croutons, Prosciutto, Blue Cheese and Anchovy Dressing
Roast Beetroot, Radicchio and Feta Salad with Walnut Dressing
60
Mains
5 Wild Mushroom Risotto with Mascarpone Cheese
170
Steamed Ocean Trout with Prawn Mousse, Chilli Jam Sichuan Pickled Black Fungi-Cucumber and Crispy Eg
220
Poached Grouper Fillet in Garam Masala Coconut Broth, Sugar Snap, Coriander Pesto , Coconut Rice and
220
Grilled King Prawns with Chinese Master Stock Pork Hock Terrine and Sweet Tamarind Sauce
230
Seared Salmon with Parsley Crust, White Asparagus, Ragout of Snails and Orange Mustard Glaze
230
Pan-Fried Tuna Steak (Medium Rare) with Braised Globe Artichoke Carrot Puree, Balsamic Vinegar and
250
Anchovy-Sage Fritters
Crispy Tea Smoked Duck Leg with Glazed Pineapple,
230
Duck Neck Sausage with Shiitake, Fennel and Water Chestnuts
Suckling Pig Served 3 Ways
Roast Pancetta Wrapped Pork Loin with Sage and Potato Croquette
Spiced House-Made Chorizo with Braised Lentils
Crispy Pork Belly with Tumeric-Apple-Mustard Seed Relish
Roast Pancetta Wrapped Pork Loin with Sage and Potato Croquette
Spiced House-Made Chorizo with Braised Lentils
Crispy Pork Belly with Tumeric-Apple-Mustard Seed Relish
240
Roasted New Zealand Lamb Rack with Herb Brioche Crust, Lentil Puree, Young Leek and Baby Beetroot
270
Poached Australian Veal Tenderloin with Foie Gras and Cabbage
280
Black Truffle, Proscuitto and Celeriac Puree
Roast Australian Veal Cutlet with Herb-Brioche Crust
330
Foie Gras, Broadbeans, Gnocchi and Chanterelle Mushrooms
Baked Australian Lamb Loin in Filo Pastry Chicken Mousse, Mushroom Duxcelle, Lentils and Watercress
300
Steamed Coral Trout Mussels, Clams, Orzo Pasta and Bouillabaisse Broth
320
Roast Black Cod Chilli Jam, Wok Fried Chicken, Prawns, Calamari and Coconut
290
Grass Fed Australian Angus Beef Tenderloin
290
Sides
House Dressed Green Salad
35
Grilled Asparagus and Shallot Dressing
30
Sautéed Lemon Spinach
30
Sautéed Sugar Snaps and Asparagus with Chilli Butter
30
K5 Herb and Spiced Fries
30
Twice Cooked Baby Potatoes with Aioli
30
Potato Puree with Truffle Oil
30