Water's Edge Restaurant (Cardápio)

Entree

Honey Comb Tart, Cauliflower Puree, Honey Marinated Confit Cherry Tomato, Fermented Black Garlic, Broccolini

Himalayan Spiced Octopus, Broccoli Mousse, Pickled Fennel, Salmon Belly Cake, Lobster and Carrot Jus (GFO)

Free Range Confit Pork Belly, Ham Hock and Pea Soup, Bacon and Apple Rouleau de Printemps (GFO, DFO)

Mustard and Cipolla Fritta Roo Fillet, Beetroot 3 Way, Blueberry Reduction (GF, DF)

Mains

Spices Cured Confit Duck Leg, Blue Lentils, Chestnut Puree, Pickled Mushroom, Kumquat Marmalade (GF)

Wagyu Sirloin (4 marbled), Celeriac and Parsnip Puree, Pickled Vegetable, Braised Wagyu Brisket Croquettes, Chocolate Box Shiraz Jus

Catch of the Day, Butternut Pumpkin and Harissa Puree, Crispy Sardine, Roast Cauliflower, Parsley Infuse (GFO, DFO)

Barley Risotto, Jerusalem Artichoke, Cardamom Foam, 24 Months Matured Parmesan (GF, DF)

Sides

Parrish Mash (GF)

Green Beans with Roast Almond (GF)

Deserts

Caramel Apple Mascarpone Mousse Dome, Apple Chips, Roast Walnut, Almond Crumb, Apple Sorbet

Matcha Pannacotta, Sweetened Red Beans, Peanut Brittle, Malibu Sauce, Yuzu Sorbet (GF)

Espresso Parfait, Kahlua Jelly, Chocolate Tuile, Aerated Almond Streusel, Chocolate Sauce

Notes

(GF-Gluten Free, DF-Dairy Free) (GFO-Gluten Free Optional, DFO-Dairy Free Optional)

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