Essence Restaurant - Menus
Essence Tasting Menu (Al la Carte & Set Tasting Plates)
Al La Carte
Oyster Sampler $27
Freshly shucked oysters with citrus
Oysters with red wine vinegar and eschalot dressing
Baked oyster with basil and lemon crust
Entrée $27
Cerviche of Hiramasa kingfish with blue swimmer crab, blood orange dressing and baby coriander
Slow cooked pork cheek 'dolmades' with red pepper and oregano dressing
Roasted butternut pumpkin agnolotti with chilli and tomato confit
Baked prawn and leek parcel with sautéed scallops and roe sauce
Muscovy duck and shiitake mushroom turnover with port braised red cabbage
Main Course $35
Pink roasted Riverina lamb rump with sautéed cavolo nero and grilled figs
Baked blue eye cod with ragout of brussel sprouts, sweet peas, chestnuts and speck
Ballontine of free range chicken with chermoula and date stuffing on pearl cous cous
Grilled milk fed veal tenderloin with sautéed parmesan gnocchi, fava and borlotti beans with veal jus
Rare seared swordfish with sweet potato pureé, masala scampi and wild rice salad
Risotto of fennel and goats cheese with lemon crumbs
sides $6
Steamed new potatoes with garlic and chive butter
Rocket and parmesan salad with champagne dressing
Creamy mash potato
Steamed seasonal greens with olive oil and sea salt
Dessert
Sampler plates
selection of two of the following $10
selection of three of the following $15
selection of four of the following $20
Brioche bread and butter pudding with rhubarb and apple compote
Espresso crème brulee with pistachio biscotti
Passion fruit meringue tartlet with passion fruit syrup and toasted coconut
Dark Belgian chocolate delice with vanilla bean ice cream and orange caramel
Soufflé of the day $15
Sorbets and ice creams of the day $15
Cheese plate $24
Selection of domestic and international cheeses
set tasting 1 from the Garden
$46
Roasted red pepper soup
Wild rice and green mango salad with coriander and shallots
Roasted butternut pumpkin agnolotti with chilli and tomato confit
Warm salad of pearl couscous and sweet potato with chermoula dressing
Sautéed parmesan gnocchi with fava and borlotti beans
Risotto of fennel and goats cheese with lemon crumbs
Rocket and parmesan salad with champagne dressing
Steamed new potatoes with garlic and chive butter
set tasting 2 from the Sea
$56
Oysters natural with citrus
Oysters with red wine vinegar and eschalot dressing
Ceviche of Hiramasa kingfish with blue swimmer crab, blood orange dressing and baby coriander
Baked prawn and leek parcel with sautéed scallops and roe sauce
Rare seared swordfish with sweet potato puree, masala scampi and wild rice salad
Roasted blue eye cod with a ragout of brussel sprouts, sweet peas, chestnuts and speck
Rocket and parmesan salad with champagne dressing
Creamy mash potato
set tasting 3 from the Land
$62
Game and porcini broth with white truffle oil
Slow cooked pork cheek ‘dolmades’ with red pepper and oregano dressing
Muscovy duck and shiitake mushroom turnover with port braised red cabbage
Ballontine of free range chicken with chermoula and date stuffing on pearl couscous
Pink roasted Riverina lamb rump with sautéed cavolo nero and grilled figs
Grilled milk fed veal tenderloin with sautéed parmesan gnocchi, fava and borlotti beans and veal jus
Steamed winter greens with olive oil and sea salt
Creamy mash potato
set tasting 4 Chef's Selection
$68
Oysters with red wine vinegar and eschalot dressing
Ceviche of Hiramasa kingfish with blue swimmer crab, blood orange dressing and baby coriander
Roasted butternut pumpkin agnolotti with chilli and tomato confit
Baked prawn and leek parcel with seared scallops and roe sauce
Slow cooked pork cheek ‘dolmades’ with red pepper and oregano dressing
Rare seared swordfish with sweet potato puree, masala freshwater crayfish and wild rice salad
Grilled milk fed veal tenderloin with sautéed parmesan gnocchi, fava and borlotti beans and veal jus
Steamed new potatoes with garlic and chive butter
Rocket and parmesan salad with champagne dressing
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