DINNER WITH TORIA MORTON 

Friday 5th January  6.30 pm  $70 per head 4 courses of deliciousness!

Many years ago a young lady came to me after finishing year 12 and presented me with a letter to express how much she wanted to be a chef. We employed Toria Morton as an apprentice chef and she did an outstanding job as a very creative part of our team, but her young feet got  itchy  so she headed to Newcastle to further her career in the restaurant scene. She worked at Silo before heading to Restaurant Botanica in the Hunter Valley where she is a valuable member of their team, heading up an important section in this very stylish restaurant. Recently her desserts were written up in the Sydney Morning Herald Good Food Guide. Toria has designed a stunning four course set menu for this event where guests will dine on beautiful produce for just $70 per head. Wine is not included in the price but we are fully licenced.  

MENU

Amuse Bouche to begin

First Course

Chicken liver pate, pedro ximinez fluid gel, eschalot, cracked black pepper, pickled eschalot petals, w sourdough crisps and microherbs

Second Course

Tempura zucchini flower filled with barramundi and prawn farce, foamed prawn bisque, gremolata crumb, samphire garnish 

Third Course 

Burrawong Gaian Duck breast and confit leg, liquorice game jus, w poached cherry and strained yoghurt finished w fried kale garnish.

Palate Cleanser

Limoncello granita.

Dessert

Rich dark chocolate mousse, chocolate brownie, chocolate and coffee soil, cocoa nibs, feuilletine, mandarin segments, fresh blueberry and fresh dill

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