Degustation Menus
Degustation menus are multi-course tasting menus designed by the Head Chef to showcase the cuisine and its abilities. Each course is perfectly matched with a glass of wine and over the duration of the evening you will embark on a journey of flavour and delight.
These menus typically take about 2 ½ to 3 hours to complete. The courses have been designed to be smaller than on the à la carte menu and you eat them over a longer time, so you should never feel too full. The objective is to experience a range of tastes, aromas, and textures and finish feeling satisfied, happy and extremely content.
There are two degustation menus to select from: “The Discovery Menu” and “The Great Escape”. The Discovery is a five-course menu providing a wonderful exploration of the cuisine. The Great Escape is an seven-course menu designed for pure indulgence and an experience to remember.
These menus are the perfect way to discover the very best of Advanced Australian Fare.
'discovery'
this five course degustation showcases quality native Australian produce
amuse bouche
__________
Native plate: our signature selection of native game meats, fruits, nuts, berries, spices with damper bread all prepared in house by our chefs gf* df
Old School Viognier
__________
Strawberry gum and tonka bean cured crocodile with cider braised pears and tangelo dressing gf df
Hartz Barn Riesling
__________
palate cleanser
__________
Slow braised Kangaroo with braised du puy lentils and confit spring onions gf
Jim Barry Cabernet Sauvignon
__________
your choice of mixed dessert plate OR chef's assiette of cheeses
__________
80 per person
110 with matching wine
100 half glasses of matching wine
'the great escape'
this seven course degustation allows a tasting of many Australian flavours in the one sitting
amuse bouche
__________
Native plate: our signature selection of native game meats, fruits, nuts, berries, spices with damper bread all prepared in house by our chefs gf* df
Old School Viognier
__________
Strawberry gum and tonka bean cured crocodile with cider braised pears and tangelo dressing gf df
Hartz Barn Riesling
_________
Confit Tasmanian possum with glazed celeriac remoulade and sour apple purée gf
Old School Viognier__________
palate cleanser
__________
Slow braised Kangaroo with braised du puy lentils and confit spring onions gf
Jim Barry Cabernet Sauvignon
__________
Seared Emu fan fillet with Jerusalem artichoke purée, red wine cabbage and cherry gastrique gf
Simon Hackett Grenache
__________
your choice of mixed dessert plate OR chef's assiette of cheeses
__________
120 per person
165 with matching wine
150 half glasses of matching wine
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