Dinner

HEAD CHEF – FRANTISEK ILIZI

Two courses (Entrée & Main or Main & Dessert) = $94 per person - additional courses $15 

Freshly baked petits pains served with creamed salted butter and Chittering Valley extra virgin olive oil – $7.00 (3 bread pieces)

Please advise us of any dietary requirements

10% surcharge applies on total bill on all Public Holidays

No separate billing, thank you…

 

Entrees

Slow cooked pork belly, rhubarb chutney, braised pork cheeks, celeriac purée, pork croquette and piccalilli sauce

Seared scallop, warm quinoa salad, basil pesto, marron bisque air and saffron beurre blanc (additional $15)

With whipped goat cheese, caramelized pecan nuts, crispy shallots, apple jelly

Natural or with citrus and champagne mignonette, Kilpatrick or Tequila lime rhubarb dressing

Served with avocado guacamole, rocket leaves, wonton crisp and walnut crumble

With a Napolitana sauce, spinach and gorgonzola cream sauce, roasted tomatoes, garnished with a glazed parmesan cheese crust

With cauliflower purée, chorizo, quinoa, tomato and basil salad, beurre blanc

With parsnip purée, market vegetables, capers, parsley and lemon chermoula

Served with crème fraîche and parmesan, served with free range chicken breast (vegetarian option available)

Poached salmon rillettes, beetroot crème fraîche, smoked salmon and cream cheese roll, beetroot and endive salad with a dill and mustard dressing, wasabi tobiko

With fresh paw-paw and coriander salad, Blue swimmer crab with chives and roasted seeds

Mains

Served with Australian pears, parsnip, baby clams, pear and parsley sauce

With sweet corn purée and pan-fried polenta, garnished with roast pepper coulis and mashed peas

With purple congo potatoes, braised lamb shoulder roulade with mint pea purée, lamb sweetbreads and rosemary jus

Served with sweet potato mash, beetroot, asparagus, braised beef cheeks and Bordelaise sauce

Italian rice braised in pumpkin stock with crème fraîche, parmesan and truffle

With a Napolitana sauce, spinach and gorgonzola cream sauce, roasted tomatoes, garnished with a glazed parmesan cheese crust

Served pink, with a chestnut purée, confit of duck leg spring roll, sweet potato fondant and blackcurrant jus

With parsnip purée, market vegetables, creamed morel jus (additional $25)

Seared scallop, warm quinoa salad, basil pesto, marron bisque air and saffron beurre blanc (additional $25)

Desserts

With fresh mango and saffron passion fruit granite

With raspberry sorbet on a crispy gianduja chocolate

With passion fruit orange marmalade with sorbet of blood orange

With mango and lime parfait

Your choice of two cheeses with red wine poached pear, fresh strawberry, quince paste and crisp breads. Roitelet brie – France Fourme d’Ambert Blue – France Maffra clothbound cheddar – Victoria  3 cheeses are an extra $7.50

© 2013 - C Restaurant