Valentines Day Menu

Wild Oak

Valentines Day Menu

 

 

Amuse-bouche

 

Entrée

 

Five freshly shucked tasmanian pacific oysters GF DF

 

Warm calamari salad with wild roquette, mint & capers GF DF

 

Twice baked yarra valley goats cheese souffle with a heirloom tomato & basil salad V

 

Cream of exotic mushroom and potato soup  GF DF

 

Duck liver pate with homemade relish and toasted sourdough bread

 

Mains

 

Moroccan chicken tagine, spiced yoghurt & saffron cous cous GF DF

 

Tasmanian salmon fillet atop a pea, mint & quinoa salad with a beurre blanc drizzle GF

 

Slow roasted pork belly with sweet potato puree & a pear & ginger relish GF DF

 

Slow roasted sirloin of black angus with potato puree & red wine jus GF DFM

 

Our Risotto of exotic mushrooms, finished with truffle oil, yarra valley goats cheese and Italian parmesan  V DFM

 

Dessert

 

Our “bombe Alaska” vanilla pod ice-cream, raspberry and warm toasted meringue

 

Coverture chocolate pudding with double thick cream and raspberry coulis

Wild Oak lemon meringue pie with pure cream and pasionfruit sorbet

 

Trio of house made sorbets (raspberry, mango & Lemon) DF V GF

 

Individual cheese plate with homemade lavosh marinated figs

$85 per person