Mains

Satisfying, contemporary and delicious - this is how we describe our mains. Below is a small sample of dishes to give you a feel for our description. We hope you'll agree.

If you have a particular request or simply need to know more please call +61 2 9211 7255 or use our enquiry form.

• Couscous crumbed ocean trout fillet with braised pencil leeks, tomato and feta salsa and romesca sauce
  Skinless fillet of trout rolled in couscous, Persian feta mixed with chopped tomato and its own oil, served on pencil thin braised leeks with romesca sauce (roasted chilli, tomato, capsicum garlic and almonds)
   
• Pan roasted Atlantic salmon with confit of tomato and prawn colcannon
  Fillet of salmon with skin on, pan roasted, slow roasted tomato and prawn colcannon (mash with prawns and wilted cabbage)
   
• Swordfish loin with cardamom sauce, spicy potatoes and peas
  Swordfish cut from the bone cooked in Ghee (Indian clarified butter) and cardamon sauce, served on a mix of potatoes cooked with eschalots, chillies, garlic, toasted dill, coconut and lime
   
• Roast mushroom and pancetta stuffed maize-fed chicken with bacon and onion rosti, mushroom veloute
  Maize fed chicken Maryland stuffed with mushrooms, onions, pancetta and herbs, rolled, roasted and sliced. Rosti of grated potato, bacon and onion cooked to golden brown, buttered cabbage and a cream based sauce from dried mushrooms and meat stock
   
• Bread and herb stuffed Inglewood Farm chicken breast with fondant potatoes, leek and asparagus emulsion, tarragon jus
  Fresh bread crumbs and herbs stuffed in the pocket between the skin and the flesh of the chicken, roasted pencil thin leeks and asparagus emulsified with oil and water, roast chicken jus with fresh tarragon
   
• Free range rib of veal with rosemary, mustard, coppa, capers, garlic and wilted cavola nero
  Veal rib studded with garlic and rosemary and wrapped in Coppa (cured pork) roasted whole and carved, wilted cavola nero (Tuscan cabbage) and asparagus dressing made from bread, capers, parsley, mustard and olive oil.
   
• Herb crusted rump of lamb with chorizo mash, poached fennel and red pepper essence
  Rump of lamb pressed in herbs to give a blackened look, roasted and sliced, grilled chorizo sausage folded through mashed potato. Poached fennel bulb and a reduced capsicum juice
   
• Roast fillet of beef on mascarpone and basil polenta, confit of eschalots, portabella mushrooms and red wine sauce
  Seared and roasted fillet of beef on a creamy polenta seasoned with basil. Slow roasted eschalots and mushrooms, red wine based sauce and crisp parmesan water
  

[v] = vegetarian