A La Carte

Menu

Rock oysters with Vietnamese dressing and baby coriander
Four dollars each
 
Sashimi tuna with crustacea cream, pickled octopus, hibiscus and almonds
Cured duck breast with confit leg, mushrooms, duck consommé and crispy pigs' ears
Jannei goats' curd with baby beetroot, rainbow chard, hazelnuts and cumin brik pastry
Seared mackerel with avruga, cucumber, cauliflower puree and dill emulsion
Ballotine of quail and foie gras with croustillant of confit leg, parsnip, walnuts and date puree
Twenty-six dollars
 

Snapper with squid ink lasagne of scallop and prawn, asparagus beignets and saffron mayonnaise
Roasted denver leg of venison with boudin noir, dauphinoise potato, heirloom carrots and beetroot
Hapuka fillet with crab and watercress risotto, razor clam and mussel remoulade
Assiette of Riverina lamb with Jerusalem artichoke puree, pearl barley and green olives
Roast beef fillet with miso-braised Wagyu brisket, eggplant, kohlrabi and warrigal greens puree
Thirty-nine dollars


Rocket and tomato salad with shallot
Baby beans with toasted almonds
Warm potato salad with capers and mint
Nine dollars



Dessert

A selection of cheeses with pear puree and fruit bread
Two cheeses: Fourteen dollars
Five cheeses: Twenty five dollars
 
Chocolate marquise with espresso ice cream, guava jelly and nashi pear
Strawberry and raspberry salad with yoghurt sorbet, vanilla doughnuts and mint emulsion
Mango bavarois with almond biscuit calamondin sorbet and kaffir lime gel
Banana Cream Brulee with chocolate crumble and peanut praline ice cream
Seventeen dollars
 
Affogato with Frangelico and vanilla icecream
Fifteen dollars
 
Coffee by Single Origin
Five dollars
 

Not all ingredients are listed on the menu. Please advise us if you have any allergies.

Out of courtesy for our other guests, please ensure your mobile phone is on silent.

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