The menus for Valentine’s Day next week have been finalised and are below as follows.
The Euro menu for both sitting times (or click here to download a PDF menu)
Amuse bouche
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Entrée choice
Shaved Proscuitto di Parma, citrus, figs, fennel shoots, locally grown rocket, olive oil
Salad of Bangalow duck, pickled grapes and onions, slow cooked egg, young frisée
Orecchiette with chilli, garlic, gorgonzola dolce, broccolini, almonds
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Main choice
Chargrilled free range spatchcock, soft parmesan polenta, sage, almond, brown butter
Today’s market fish, à la meunière, lemon
Mahn River Wagyu rump cap 6-9+ 250gm
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Dessert choice
White chocolate and citrus tart, raspberry sorbet and lemon curd
Peach parfait and apricot jelly, apricot sorbet and peach sauce
Selection of Australian and imported cheese for one
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Petits fours
Urbane five course degustation for early sitting (or click here to download a PDF menu)
Amuse bouche
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Yellowfin tuna
Watermelon, ginger, chilli and hibiscus ice
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Marron tail
Crab congee, nori, dashi
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Bangalow duck
Air dried, blood plum, spiced yoghurt
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Wagyu 9+
Grilled over hay, bonemarrow, charred turnips
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Valrhona
70%, ivory, P125, parsnip, coffee
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Coffee, tea and petits fours
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Urbane ten course degustation for later sitting (or click here to download a PDF menu)
Amuse bouche
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Yellowfin tuna
Watermelon, ginger, chilli and hibiscus ice
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Chawanmushi
Kingfish otoro, caviar
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Marron tail
Crab congee, nori, dashi
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Snapper
Petits heirloom vegetables, coconut fumet
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Murray cod
Milk skin, potato, crispbread
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Bangalow duck
Air dried, blood plum, spiced yoghurt
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Dorper lamb
Three day old carrots, fenugreek, cauliflower
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Wagyu 9+
Grilled over hay, bonemarrow, charred turnips
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Manchego and Gruyère
‘Mac and cheese’, Jamón Ibérico
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Valrhona
70%, ivory, P125, parsnip, coffee
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Coffee, tea and petits fours
To make your reservation or for any queries, please contact Shaunagh O’Malley on (07) 3229 2271.