Ohad - Chef

Confit pork belly, pickled beetroot and sweet potato, seeded mustard, horseradish aioli.

A few words about the Christmas crawl and a couple of ways to deal with it.

The new trend among Aussie workers that needs to stop Over 60 per cent of Australian workers are feeling burnt out from working too much this year, with the Christmas period offering little reprieve, according to new research.

Miso salmon, mushroom, edamame and kaffir lime and lemon cream.

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Pan fried salmon, pumpkin rice, spinach velouté, saffron oil.

Chicken, pumpkin and anise purée, charred broccoli and kipflers with red wine jus.

Pan roast chicken, fried beans, saffron puree, romesco and mustard sauce.

Duck breast, orange and saffron couscous, medjool date purée.

Lunch fix:
Black Angus porterhouse, celeriac remoulade, saffron purée, Madeira sauce and button mushrooms.

Lamb roulade stuffed with pistachios, parsnip skordalia.

Chocolate and berry tart.

Cheese finale.

Service time 👌

Slow cooked beef cheek, parsnip skordalia and wild mushrooms.

Beetroot cured salmon, herb emulsion, caviar.

Blackberry mousse with pistachio sponge.

It was a real joy to cater for Jeremy and Daryl’s special day.

Confit pork belly 🙌

Confit pork belly, crushed edamame, rhubarb and cauliflower.

Oldie but goodie: crispy skin salmon, Mograbieh, confit tomato and saffron.

Chorizo-stuffed calamari, habanero sauce and broad beans.

Caramel slice.

Boeuf Bourguignon.

Chicken terrine 🙌