Book the Cook menu from Sydney
Seafood thermidor with buttered asparagus, slow-roasted vine-ripened tomato and saffron rice.
Grilled Beef in Green Peppercorn Sauce
Grilled beef in green peppercorn sauce with seasonal vegetables and gratin potatoes.
Roast Chicken with Mushroom Cream
Roasted chicken breast in wild mushroom cream and gratin chat potatoes.
Salmon in Wild Lime Butter Sauce
Tasmanian salmon in wild-lime butter sauce with steamed green beans and pasta.
Barramundi and Steamed Rice
Barramundi in black bean sauce with baby bok choy and jasmine rice.
Served with sweet corn fritter, avocado, tomato, haloumi and chicken sausage.
Chicken Stew in Grain Mustard sauce
Chicken stew in grain mustard served with gratin potato and vegetables.
Thai rice porridge served with shredded chicken and chicken balls.
Beef Rendang with Coconut Rice
Braised beef in spiced coconut gravy. Served with steamed rice and braised lodeh style vegetables.