 | | | | | | | | |  | |  | | | Bellbrae Harvest Restaurant | | | |
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|  | |  |  |  | | | FIRST COURSE
Cured ocean trout with fennel & orange salad, crushed avocado and gazpacho dressing
Goats cheese fritters on a baby beet & shaved red onion salad with sumac and crispy pita
Prawn & ginger wontons with spring onions, black beans
and soy
Seared scallop & smoked trout salad with fried shallots,
kaffir lime and lemongrass
Fried soft shell crab with green papaya & ruby grapefruit salad, toasted peanuts and a roasted chilli dressing
Crispy quail on a Moroccan carrot salad with coriander, preserved lemon and harissa vinaigrette
SECOND COURSE
Potato gnocchi with a shredded pear & radicchio salad,
walnuts and blue cheese
Boned roast chicken with a spring pea & lentil salad,
whipped ricotta and snow pea tendrils
Twice cooked pork belly with a fresh coconut & snake bean salad, jasmine rice and sambal
Vine leaf roasted veal shank with a shaved zucchini &
broad bean salad, feta, oregano and skordalia
Cumin roast lamb rump with pearl barley tabbouleh,
bubba ganoush and yoghurt dressing
Seared blue eye fillets with a Spanish seafood paella,
smoked paprika and lemon
DESSERT
Orange blossom scented panna cotta with a citrus & date salad
and mandarin sorbet
Vanilla bean parfait with a chilled rhubarb & strawberry soup
and champagne granita
Chocolate fondant pudding with almond praline ice cream
and custard
Assorted ice creams and sorbets
Cheese plate |
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