Print Hall Dining Room Dinner Menu
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four courses 110 DEGUSTATION canapé – snow crab – camel – risotto – octopus – venison – cheese – whisky – petit four food 150 wine match 115 ONE FRESH FREMANTLE SQUID popcorn, slippery jack, pig SNOW CRAB cucumber, kaffir lime, angelica CAMEL TARTARE wattle seed, bush tomato, wood sorrel ‘A ROSE AMONGST THE THORNS’ burrata, beetroot, tamarillo TWO ROASTED QUAIL EN TOURNÉE cucumber, hoisin, jasmine LOCAL DUCK EGG CUSTARD hazelnut, chrysanthemum, cheddar STINGING NETTLE AND POTATO fermented beancurd, almond, fat hen PAN ROASTED HIRAMASA KINGFISH sea urchin, chia, sea lettuce THREE GRILLED CHEESE buttered corn, shimeji mushroom, water spinach PAN ROASTED BARRAMUNDI fremantle octopus, rosemary, white anchovy DUCK FROM WAGIN clarence river school prawns, black barley WOOD GRILLED VENISON jerusalem artichoke, olive, pu’er tea FOUR ‘BLACK FOREST CAKE’ sour cherry, hazelnut, tonka bean BLUEBERRIES AND BUTTERMILK white chocolate, green apple BERGAMOT CURD meringue, raspberry, vanilla “WHISKY AND CIGARS” lochan ora, cocoa nib
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Print Hall Dining Room, Headed up by Executive Chef Shane Watson, has created a modern and produce driven European inspired menu. To check it out visit us Today:- http://bit.ly/1Ns7Bi1
Transcript of Print Hall Dining Room Dinner Menu
fourcourses 110
DEGUSTATION canap snow crab camel ri sotto octopus veni son cheese whi sky peti t four
food 150wi ne match 115
ONE FRESH FREMANTLE SQUI D popcorn, sli ppery jack, pi g SNOW CRAB cucumber, kaffi r li me, angeli ca CAMEL TARTARE wattle seed, bush tomato, wood sorrel A ROSE AMONGST THE THORNSburrata, beetroot, tamari llo TWO ROASTED QUAI L EN TOURNE cucumber, hoi si n, jasmi ne LOCAL DUCK EGG CUSTARD hazelnut, chrysanthemum, cheddar STI NGI NG NETTLE AND POTATO fermented beancurd, almond, fat hen PAN ROASTED HI RAMASA KI NGFI SH sea urchi n, chi a, sea lettuce THREE GRI LLED CHEESE buttered corn, shi mejimushroom, water spi nach PAN ROASTED BARRAMUNDIfremantle octopus, rosemary, whi te anchovy DUCK FROM WAGI N clarence ri ver school prawns, black barley WOOD GRI LLED VENI SON jerusalem arti choke, oli ve, puer tea FOUR BLACK FOREST CAKE sour cherry, hazelnut, tonka bean BLUEBERRI ES AND BUTTERMI LK whi te chocolate, green apple BERGAMOT CURD meri ngue, raspberry, vani lla WHI SKY AND CI GARS lochan ora, cocoa ni b
