SAMPLE MENU

 

ONLY AS WILD HARVEST FOLLOWS

THE FRESH FOOD TRAIL DAILY OF KING ISLAND

 

 

 

ENTREE

 

SEAFOOD VELOUTE ( SEAFOOD KETTLE) - CRAYFISH, FISH, SQUID, SCALLOPS

Technique 

The Velouté stock is made up of the stock of the above ingredients which creates velvety taste sensations of the sea.

Mixed with harvested seaweed from our pristine shores.

25

 

 

NESTING QUAIL ON ASIAN SLAW

Technique

Quick Furness blast off quail sealing in the natural juices. Shredded cabbage, wombok, roasted slivered almonds,

dried noodles drizzled with an Asian sauce. 

18

 

BASS STRAIT SCALLOPS POACHED w GINGER GLAZE SAUCE 

Technique

Scallops Poached in house ginger glaze sauce.

18

 

WILD HARVEST RAISED PORK SAUSAGE DRIZZLED WITH SMOKEY BOURBON BBQ PORK JUS 

Technique

Made from front shoulder minced infused with foraged herbs from King Island

garnished with watercress and served on a bed of potatoes mash.

16

 

MISO GLAZED EGGPLANT SCALLOPS VEGAN

Technique

Hot to medium skillet cook eggplant until soft and then add miso sauce in readiness to plate and garnish.

18

 

 

 

MAINS

 

PINK LING, GREEN VEGETABLES AND TWICE COOKED POTATOES

WITH LEMON BUTTER SAUCE 

Technique

Fish steamed to 60 degrees final finish under the grill. 

38

 

1/2 SERVE 600 GRAMS CRAYFISH ACCOMPANIED WITH LIGHT GARDEN SALAD OR VEGETABLES 

Technique

Crayfish cooked in saltwater garnish baked saltbush foraged from the shores of King Island.

POA

 

DUCK BREAST A LA ORANGE SERVED W LOCAL VEGETABLES 

Technique

Skin side down seared in a hot pan , baked of in the oven with in house a la orange infused carrots. 

38

 

KING ISLAND 300 GRAMS MSA AGED (60 days plus ) SCOTCH FILLET SERVED WITH LOCAL VEGETABLES AND BEEF JUS

Technique

char-grilled to request with twice-cooked potatoes cooked in duck fat and finished in the oven.

55

 

WILD HARVEST HOMEGROWN ROLLED LOIN PORK ROAST SERVED WITH LOCAL

ROOT VEGETABLES AND STEAMED GREENS 

Technique

Prior to rolling pork is dusted with foraged herbs and spices.

Rolled and tied, slow-cooked to 60 degrees core temperature. Finished of at 215 degrees C.

40

 

KING ISLAND LAMB SHANKS SERVED ON A MASH WITH GREENS AND LAMB GRAVY

Technique

Lamb shanks caramelised before placing them on a Mira Quien vegetable stock in

a camp oven slow-cooked over an open fire. 

40

 

 

VEGETARIAN GARDEN BOWL WITH SATAY BEANS AND SPROUTS

Technique

Soaking beans, making satay from scratch combination of fresh steamed and baked vegetables. 

28

 

 

DESSERT

 

BERRY PANNA COTTA WITH ICE CREAM

16                                20

 

CREME BRULLE WITH ICE CREAM

20

 

SELECTION OF KING ISLAND CHEESE FOR TWO

30