Long Pavilion at qualia

spanner crab and beetroot “cannelloni”  
soy emulsion – crab biscuit – sesame

cured tasmanian salmon and heirloom carrots  
apple – radish – lime air

organic egg, mushroom and truffle  
golden egg – mushroom cream – truffle brioche soldiers

wild abalone and scallops  
shaved abalone and scallop ceviche – cucumber and shitake – oyster emulsion

air dried duck and black pudding    
aromatic cured and dried duck – pea mousse – caramelised apple

coral trout and mussels  
crisp skin coral trout – mussel vinaigrette – cracked buckwheat

beef eye fillet and ribs           
grass-fed fillet and braised short rib – smoked potato and burnt onion marmalade

kingfish, cuttlefish and zucchini                     
squid ink poached kingfish – herbed cuttlefish – curried zucchini linguini

pork, olive and pecan 
twice cooked pork – olive blinis – white peach – dijon mustard

red claw yabbie tail, leek and potato 
butter roasted red claw – sweet and sour leeks – jamón crumb

pear and chocolate                                           
caramelised pears – milk chocolate ganache – pear and vanilla sorbet

lemon and vanilla              
sablé biscuit – lemon curd – vanilla marshmallow

hazelnut and caramel  
caramel brownie – hazelnut cream – cocoa sorbet and
nut butter crumble

mango, coconut and passionfruit  
mango – coconut sorbet – passionfruit

berries and basil   
berry ravioli – strawberry consommé – strawberry and basil sorbet

cheese and biscuits                   
selection of australian and international cheeses – lavosh  and spiced fruit chutney