Book the Cook menu from Adelaide - Due to COVID-19 outbreak, our Book the Cook service is currently not available for flights from Adelaide.
Seared Tasmanian King Salmon with Cauliflower Puree
Hot pan seared Tasmanian King Salmon fillet, over a bed of fresh cauliflower puree, accompanied by quinoa salad dressed with truffle oil vinaigrette and blistered vine cherry tomatoes.
Chilli and Ginger Barramundi with Steamed Rice
Barramundi from the Northern waters of Australia infused with fresh ginger and mild red chilli, lightly simmered and finished with a hot sesame dressing. Accompanied by wok-seared young vegetables and fragrant steamed jasmine rice.
Classic Lobster Thermidor
Western Australian Lobster coated with a creamy wine and herb reduction served in a half shell. Served with saffron rice pilaf, butter asparagus spears and trussed cherry tomatoes.
Grilled Beef Fillet with Red Wine Jus, Potato Gratin and Vegetables
Grilled Australian beef fillet with a red wine veal jus reduction, slow baked potato and cream gratin, served with a selection of grilled vegetables.
Ale Braised Beef Short Rib with Brocolinni, Baby Carrots and Mash
Bone in Australian beef rib slow cooked in dark ale for 6 hours, served with buttery potato mash, brocollini and sweet Dutch carrots.
Prosciutto Wrapped Pork with Polenta and Apple
Pan-roasted pork tenderloin wrapped in Italian style dry cured ham, lathered with rich savoury sage pan gravy. Served with soft golden polenta, caramelized green apple and broccolini fleurets.
Braised Pork Belly with Vegetables and Steamed Rice
Hearty Australian pork belly braised Asian style with superior stock and dark soy sauce. Served with wok tossed greens, steamed carrot, shitake mushroom slices, sided with fragrant jasmine rice.
Barbequed Chicken Ceaser Salad
Slices of tender barbecued chicken dressed with a creamy garlic Worcestershire dressing. Served on a bed of classic salad of crisp cos lettuce, herbed sourdough croutons, egg, cherry tomatoes and baked crisp prosciutto shards.
Kung Pao Chicken, Sunny Side Egg and Steamed Rice
Szechuan-inspired dish made from marinated diced chicken thigh, wok fried in a spicy garlic sauce, finished with dried chilli and lightly toasted peanuts. Served on a bed of fragrant jasmine rice topped off with a sunny side egg and lightly seasoned vegetables.
Chicken and Prawn Dumpling in Savoury Broth
Chicken and prawn dumplings served with Asian green vegetables and egg noodles in a savoury broth.
Lamb Shank Rendang with Vegetables and Steamed Rice
The slow-cooked Australian Lamb combines fragrant spices “pemasak” and coconut cream to achieve a rich flavour. Accompanied by fragrant steamed jasmine rice and vegetables.
Peking Duck Pancakes with Hoisin Sauce
Locally-sourced duck from the farms in Victoria, Australia roasted and thinly sliced. Assembled together with spring onions, snow pea sprouts and thinly sliced carrots, wrapped in a hoisin layered traditional Chinese pancake. Served with hoisin sauce.
Egg White Omelette with Fresh Herbs
A French style egg white omelette with chives and basil, sided with kale, portobello mushrooms and grilled Roma tomatoes. Superfood to kick start your day!
Bircher Muesli and Oat Granola
A simple yet flavourful combination of roasted oats, apple, milk, vanilla, hazelnuts and almond. Topped with fresh berries and oven baked granola.