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Side dishes
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Almond Crisp
Almonds Toasted with Fennel Seeds and Extra Virgin Olive Oil
Artichokes and Mushrooms braised in Verjuice and Extra Virgin Olive Oil
Asparagus with Verjuice Hollandaise
Baby Red Onions Stuffed with Goats Cheese
Baked Brie with Mustard Pears
Baked Dukkah Crusted Classic Camembert
Baked Eggplant Stuffed with Sourdough Crumbs, Pecorino, Garlic, Anchovies and Mint
Baked Mushrooms with Walnut Butter
Baked Pear Salad with Belly Bacon and Walnuts
Baked Stuffed Figs with Curd and Walnuts
Baked Triple Cream Brie with Thyme and Lemon
Barley Risotto
BBQ Lamb on Rosemary Skewers with Grilled Zucchini Salad
Beetroot and Vino Cotto Salad
Beetroot, Red Cabbage and Vino Cotto Soup
Beetroots in Vino Cotto
Belly Bacon, Brie and Quince Tart
Bitter Salad Greens with Spiced Pear Paste Dressing
Blood Orange and Fennel Salad
Blue Cheese and Proscuitto Loaf
Blue Swimmer Crab Cakes with Verjuice Mayonnaise
Boiled Egg with Dukkah
Braised Cavolo Nero
Braised Fennel with Verjuice, Caper Berries and Olives
Braised Waxy Potatoes
Broccolini with Dukkah
Broccoli with Almond Lemon Butter
Bruschetta Base
Buckwheat Walnut Flatbread
Capsicum and Eggplant Roulade
Caramelised Parsnips with Labneh
Carrots in Verjuice
Cavolo Nero with Quince
Cheat’s Chickpea, Pumpkin and Roasted Onion Salad
Cheese Fondue with Rye Bread
Chicken & Leek Salad
Chickpea, Beetroot & Roasted Pumpkin Salad
Chocolate Sweetmeats
Chorizo, Dried Mustard Apricots & Feta Bruschetta
Chorizo Salad
Cous Cous and Fresh Herbs with Tomato & Sultana Chutney
Crispy Parmesan Kale Chips
Crispy Polenta Bites with Rosemary and Parmesan
Devils on Horseback
Dried Pears Poached in Verjuice
Duck, Currant & Muscat Pate with Sticky Muscatels
Dukkah and Zucchini Fritters with Tarragon Yoghurt Dressing
Dukkah Hummus
Fennel with Goat’s Curd and Verjuice
Fig and Fennel Biscuits
Fig and Goat's Cheese in Puff Pastry with Vino Cotto
Fig, Basil and Labne Salad
Fig, Prune and Red Wine Mustard
Figs in Vine Leaves
Figs with Burrata and Extra Virgin Olive Oil
Fish and Chips with Verjuice Mayonnaise
Flatbread
Fresh Packham Pear, Jamon & Walnut Salad with Pear Cider Dressing
Fresh Pear & Blue Cheese Tarts
Gluten Free Pastry
Green Beans with Dukkah
Green Lentils with Fennel, Bacon and Chestnuts
Grilled Cauliflower with Almonds, Kale and Currants
Grilled Green Bean, Witlof and Walnut Salad
Grilled Peach, Goat's Curd and Basil Bruschetta
Grilled Pear Salad
Grilled Squid
Heirloom Tomato Tarte Tartin
Hot Cross Buns
Hummus with Roasted Pumpkin Seeds and Pinenuts
Jam Drop Biscuits with Burnt Fig Jam
Jerusalem Artichoke and Ruby Grapefruit Salad with Walnut and Verjuice Dressing
Jerusalem Artichoke, Hazelnut and Pomegranate Salad
Kale, Preserved Lemon and Pine Nut Tart
Leeks poached in Verjuice
Lemon Thyme Mascarpone Mousse with Fresh Figs
Maggie's Heirloom Tomato Salad
Mango Salad with Ginger, Mint and Labneh
Middle Eastern Braised Brussels Sprouts with Speck, Yoghurt and Herbs
Mixed Olives with Orange and Rosemary
Mixed Tomato and Burrata Salad
Moroccan Chicken and Raisin Tartlets
Moroccan Eggplant and Lentils with Pomegranate Molasses and Ricotta
Mozzarella and Pea Arancini
Mozzarella, Pancetta & Basil Toastie
Mushroom Bruschetta
Nolan's Road Lentil Salad with Avocado, Bitter Oranges & Fresh Herbs
Olive Bread
Oyster Shooter
Oysters with Cucumber and Verjuice Jelly
Oysters with Eschallotes and Verjuice
Oysters with Eschalottes and Verjuice Pickled Ginger
Oysters with Pear, Miso & Ginger Vinaigrette
Panfried Eggplant
Pan-Fried Eggplant with Herbs
Panzanella
Parmesan Custard Tart with Quandong
Paw Paw, Mango & Rocket Salad
Pear Galette
Pearl Barley Salad with Onion & Walnuts
Poached Prawns Bruschetta with Wasabi Mayonnaise
Porcini Mushroom and Verjuice Linguine
Pork and Fennel Sausage Rolls with Cabernet Barbecue Sauce
Potato & Fennel Bake
Potted Prawns
Prawn Cocktail with Verjuice Mayonnaise
Prawn, Feta and Watermelon Salad
Preserved Lemon, Olive, Fresh Herb & Cous Cous Salad
Quinoa and Preserved Lemon Warm Salad
Raw Brussel Sprouts with Roasted Oyster Mushrooms and Verjuice Dressing
Raw Pear and Pancetta Salad
Red Sensation Pear and Hazelnut Salad
Restaurant Australia Tasting Plate
Ricotta, Honey and Pears
Roast Baby Beets with Hazelnuts
Roasted Baby Beetroots with Labneh and Extra Virgin Olive Oil
Roasted Butternut Pumpkin with Verjuice
Roasted Heirloom Carrots, Beetroot, Parsnips with Vino Cotto, Polenta and Olive, Caper & Parsley Salad
Roasted Honey and Vino Cotto Shallots with Currants and Rosemary
Roasted Olives with Herbs and Preserved Lemon
Roasted Potatoes with Rosemary
Roasted Preserved Kalamata Olives with Lemon and Bay Leaves
Roasted Pumpkin and Labneh with Extra Virgin Olive Oil
Roasted Tomatoes with Vino Cotto and Herbs
Roasted Winter Root Vegetables with Salsa Verde
Roast Fennel and Apple Soup
Roast Pepper Shooters
Salt and Pepper Squid with Verjuice Mayonnaise
Sashimi of Kingfish with Quandong and Finger Limes
Sashimi of Kingfish with Umeboshi and Vino Cotto
Shaved Fennel, Watercress and Dried Mustard Apricots with Smoked Chicken
Soft Polenta with Parmesan
Soft Polenta with Sauteed Mushrooms
Stuffing
Sweet Potato Frittata with Fresh Tomato Salsa
Sweet Potato Hummus
Udon Noodle and Fresh Herb Salad
Udon Noodles with Beef Stock
Verjuice Carrots
Verjuice Pickled Fennel with Grilled Haloumi
Vino Cotto Brown Onions
Vino Cotto Golden Shallots
Walnut Bread
Warm Freekah Salad with Preserved Lemon
Warm Verjuice Ricotta
Warm Verjuice Ricotta on Ciabatta with Slow Roasted Onions
Waxy Potato Chips with Salt and Red Wine Vinegar
White Bean Crostini with Agresto
White Beans with Mushrooms, Leeks and Lemon
White Bean, Zucchini, Feta and Dill Fritters
Whole Roasted Cauliflower with Dukkah and Yoghurt Dressing
Zucchini Agrodolce
Zucchini Flowers with Ricotta and Lemon Zest
Zucchini with Verjuice and Nut Brown Butter
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