ONLY AS WILD HARVEST FOLLOWS
THE FRESH FOOD TRAIL DAILY OF KING ISLAND
SEAFOOD VELOUTE ( SEAFOOD KETTLE) - CRAYFISH, FISH, SQUID, SCALLOPS
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.
NESTING QUAIL ON ASIAN SLAW
Quick Furness blast off quail sealing in the natural juices. Shredded cabbage, wombok, roasted slivered almonds,
dried noodles drizzled with an Asian sauce.
BASS STRAIT SCALLOPS POACHED w GINGER GLAZE SAUCE
Scallops Poached in house ginger glaze sauce.
WILD HARVEST RAISED PORK SAUSAGE DRIZZLED WITH SMOKEY BOURBON BBQ PORK JUS
Made from front shoulder minced infused with foraged herbs from King Island
garnished with watercress and served on a bed of potatoes mash.
MISO GLAZED EGGPLANT SCALLOPS VEGAN
Hot to medium skillet cook eggplant until soft and then add miso sauce in readiness to plate and garnish.
PINK LING, GREEN VEGETABLES AND TWICE COOKED POTATOES
WITH LEMON BUTTER SAUCE
Fish steamed to 60 degrees final finish under the grill.
1/2 SERVE 600 GRAMS CRAYFISH ACCOMPANIED WITH LIGHT GARDEN SALAD OR VEGETABLES
Crayfish cooked in saltwater garnish baked saltbush foraged from the shores of King Island.
DUCK BREAST A LA ORANGE SERVED W LOCAL VEGETABLES
Skin side down seared in a hot pan , baked of in the oven with in house a la orange infused carrots.
KING ISLAND 300 GRAMS MSA AGED (60 days plus ) SCOTCH FILLET SERVED WITH LOCAL VEGETABLES AND BEEF JUS
char-grilled to request with twice-cooked potatoes cooked in duck fat and finished in the oven.
WILD HARVEST HOMEGROWN ROLLED LOIN PORK ROAST SERVED WITH LOCAL
ROOT VEGETABLES AND STEAMED GREENS
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.
KING ISLAND LAMB SHANKS SERVED ON A MASH WITH GREENS AND LAMB GRAVY
Lamb shanks caramelised before placing them on a Mira Quien vegetable stock in
a camp oven slow-cooked over an open fire.
VEGETARIAN GARDEN BOWL WITH SATAY BEANS AND SPROUTS
Soaking beans, making satay from scratch combination of fresh steamed and baked vegetables.
BERRY PANNA COTTA WITH ICE CREAM
CREME BRULLE WITH ICE CREAM
SELECTION OF KING ISLAND CHEESE FOR TWO