Troy Andreas Nebe

  Australian Cuisine Promotion Menu

 Soup

Wildfire spiced Blue Swimmer Crab
with a yabby tail dumpling

Cold Seafood Display

Eucalyptus cured Tasmanian Salmon fillet
Sydney rock Oysters with lime & lemon thyme oil
Poached Western Australian Yabbies
Fraser Island King Prawns
Fitzroy River Black Mussels
House smoked Oysters with coriander & lemon dressing

Seafood Live Cooking Station

Sydney rock Oysters with Akudjura crust
Paperbark wrapped Barramundi fillets
Crispy salt & native pepper Prawns
Pepperberry crusted Yellow Fin Tuna
Seared Lemon myrtle marinated Scallops

Meat & Game Live Cooking Station

Boobyalla marinated Veal medallions
Vanilla cured Harvey Beef fillet
Amelia Park Lamb cutlets
Wildfire spiced Emu medallions

Hot Station Display

Native Cajun Chicken Breast with shitake mushroom
Asparagus & Green Beans with Pepperberry hollandaise
Charred Corn cob with Akudjura butter
Wok flashed Beef with rice noodles & chilli
Lemon Aspen scented Jasmine rice
Mountain Pepper Jacket potatoes

Pasta Live Cooking Station

Ricotta cheese & Warrigal green Ravioli
with Bush tomato & thyme sauce

Cold Salad Display

Charred Squid with tomato, celery root & Italian parsley
Smoked Duck with mango, coriander & bean shoots
Traditional coleslaw with apple & roasted almonds
Idaho Potato with roasted peppers & artichoke hearts
Mesculin salad leaves

Condiments

Lemon myrtle mayonnaise
Wild lime & chilli vinaigrette
Wild rosella flower chutney
Mango & native mint salsa
Kakadu plum, chilli & ginger sauce
Native pepper dressing
Eucalyptus aioli
Pineapple & mountain pepper salsa

Sauces

Pepperberry Jus
Kakadu plum & cabernet Jus
Bush tomato Coulis
 

Australian Chef

Deserts

Bowen mango & passionfruit consommé
Rosella & granny smith apple crumbles
Wattle seed pavlova with fresh fruits
Leatherwood honey & macadamia nut tarts

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