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We have launched the new premium spring menu. This season we have been inspired by some favourite rustic dishes and twisted them so they are light, modern and perfect for spring. As always, our menu features the best of the season and there is no shortage of amazing flavour in Spring; roast baby beet salad with shaved fennel, watermelon and goat’s curd or Poached snapper in a broad bean and sweet pepper broth it’s all delicious.

The Spring menu release can be found here.

Check out these photos from our launch events:

Guests plating up

Guests were invited to plate up some of our new Spring menu items at our first launch event.

Alexandria kitchen transfromed

Our Alexandria kitchen was transformed for our Spring plating demonstration

Strawberry and violet sorbet

A new dessert, the strawberry and violet sorbet with red fruit salad and vanilla gel

The table was set in the Spring harvest style for our second launch event

The table was set in the Spring harvest style for our second launch event

Salad of roast baby beets, shaved fennel, watermelon and goat’s curd

Salad of roast baby beets, shaved fennel, watermelon and goat’s curd

Scallops

Salad of cured scallops, seaweed and shiso, toasted sesame seeds and puffed rice

Pink grapefruit, cashew and toasted coconut salad

Pink grapefruit, cashew and toasted coconut salad canapes

Petits Fours

Lunch finished with a selection of our handmade petits fours – Peanut butter mousse and milk chocolate lollipops, sour cherry cake domes with cream cheese glaze and brown butter and mandarin financiers