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The Art Of Fusion Dining

For many with a palate to explore the freshness and taste the best of Australia's indigenous ingredients and products. Chef Scott Webster blends his style of fusing different cooking methods with the rich flavours and colours of the indigenous foods to create a cuisine that is truly his forte.

In all aspects, be it taste or presentation, his culinary creations are truly an Art.

The 'Grazing' Menu

We invite you to try out our "Grazing" menu whereby we give you the opportunity to try out as many dishes as possible from the menu. The dishes are specially presented in appetiser portions.

Fish & Seafood

Olive oil slow roasted banksia tomato,
West Australian golden crayfish, goat cheese pesto

Smoked Tasmanian ocean trout roll,
lillipilli pickled cucumber, mustard seed cream

Marinated Morton Bay bug tails,
chilli sesame dressing

Salad of Queensland mud crab meat,
avocado, black olive tapenade, basil parsley oil

Cappuccino of creamed pumpkin
with rock lobster fritters

Pan fired sea run barramundi fillet,
sweet and sour pumpkin ragout, wilted warrigals

Poached Aquatas Tasmanian salmon,
steamed fennel, tomato saffron bouillon

Meat & Poultry

Herbed ricotta ravioli,
warm roasted pepper zucchini salad, lemon grass butter

Spiced lamb sweetbread spring roll,
pear and parsnip chutney

Braised capretto shoulder,
polenta aubergine moussaka, tarragon, pepperberry essence

Twice cooked Victorian lamb shanks,
minted sweetpea risotto, glazed onions and quandongs

Braised Mulwarra veal cheeks,
baby leek potato mash, green beans, horseradish cream

Grilled Australian beef tenderloin steak,
buttered savoy cabbage, Dorrigo pepper crust, portebello mushroom jus

Roasted Game farm quail,
sweetcorn pikelet, bush tomato chutney

Desserts

Iced roasted macadamia nut souffle,
caramel sauce, chocolate biscuit

Warm rosella flower pudding,
raspberry sorbet, rhubarb compote

Classic Australian pavlova, modern style,
wattleseed cream, sugar bark garnish

Lemon aspen curd tart,
passionfruit icecream

Stringy bark honey roasted apple tart,
eucalyptus rosemary butter

Lactos Red Square cheese "raclette style",
quandong paste, dried fruit muffin