the wintergarden - hydro majestic hotel · the wintergarden . dinner menu. experience the gourmet...
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The Wintergarden Dinner Menu
Experience the gourmet delights with dinner in the Wintergarden which showcases the fresh seasonal produce sourced from local suppliers in the Blue Mountains area.
Enjoy our chef’s selection of entrées and desserts along with our selection of mains. Our dinner menu allows the Hydro Majestic to provide you with a
unique regional dining experience.
Seared Scallops
edamame puree, hot smoked salmon belly, orange caper emulsion, caper berries (GF) Victoria Park, Pinot Noir Chardonnay, SA
Confit Quail
charred trumpet, curried cauliflower puree, 59C quail egg, wilted baby spinach, barley crisp Cooks Lot ‘Allotment 333’, Riesling, Orange NSW
Butter Poached WA Lobster Tail
lobster bisque foam, beach banana, rouille, bread wafer
Victoria Park, Chardonnay, Angaston SA
Seared Nori Crumbed Tuna
dashi and bonito broth, prawn crispy, yuzu wakame, micro wasabi
Ross Hill ‘Shed No. 8’, Sauvignon Blanc, Orange NSW
55-Degree Kangaroo Fillet
lemon myrtle crust, parsnip puree, glazed native plums, black currants, bronzed fennel (GF)
De Beaurepaire, Semillon Sauvignon Blanc, Rylstone NSW
Asparagus and Pickled Heirloom Carrots
olive soil, roast carrot purée, crisp, smoked asparagus jus (Vegan, GF)
De Beaurepaire, Cabernet Rosé, Rylstone NSW
Denotes sourced within the radius of 100 miles with 80% containing local and regional ingredients
Suggested wine pairing for each menu item
2 course menu $75.00 per person 3 course menu $95.00 per person
(GF) denotes Gluten-free (V) denotes Vegetarian
Baked Blue Eye Cod
basil butter crust, mussel, saffron risotto, charred witlof, heirloom tomato compote,
smoked mussel emulsion
Victoria Park, Chardonnay, Angaston SA
Twice cooked Corn Fed Chicken Roulade
prosciutto, goat’s cheese, duck fat potatoes, pencil leek, smoked ancho chili pepper sauce, red elk (GF)
‘Moon Child’, Aglianico, Orange NSW
Slow roasted Lamb Backstrap
pistachio crust, spinach purée, confit fennel, rutabaga, kipfler chips
Artiste, Merlot, Eden Valley SA
Riverina Angus Striploin
oxtail ragout, roast garlic celeriac puree, charred spring onion, heirloom carrot ribbon, shiraz jus (GF)
Blackbilly, Shiraz, McLaren Vale SA
Pan Seared Duck Supreme
pulled BBQ duck, puy lentil, morels, 48 hours duck skin, miso broth
De Beaurepaire ‘Le Marquis’, Cabernet Sauvignon, Rylstone NSW
Crab Congee
crab variations (poached, croquette, wanton, floss), black rice cracker
Angullong Fossil Hill Rosato, Orange NSW
Soba Noodles
fermented mushrooms, pickled daikon, charred tofu, kimchi, 58°C egg, wild mushroom velouté (V)
Logan Weemala, Pinot Noir, Orange NSW
Sides
“Pina Colada”
rum & coconut parfait, pineapple compote, pineapple water, gel, coconut jelly (GF)
Cheese Mousse Cake
strawberry and tonka bean granita, blueberry jelly, blackberry friands, anzac biscuits
Chocolate and Citrus Fruits
smoky chocolate mousse, hazelnut praline, citrus fruits ginger confit,
mandarin gel, gold speckle
Apple and Pistachio
butterscotch apple, bilpin green apple and goat cheese ice cream,
pistachio variations (candied, crumble, purée, sponge), salted caramel goat curd
Gorgonzola Semifreddo
comté ribbon, candied walnut soil, peach jam, marsala fondue (GF)
Coffee & Tea $5.5
Tea blossom $8.5
Dessert & Fortified Wine
Muscat (60 ml)
Tokay (60 ml)
Tawny (60 ml)