Astral Restaurant

Caviar and quail egg with gold leaf by Sean Connolly at Astral.


ASTRAL’S TASTING MENU

THE CHEF’S CANAPE

AMUSE
NV Albert Mann Cremant D’Alsace, Alsace, France

SMOKED OCEAN TROUT
crème, yoghurt mousse, apple
2006 Quinta do Ameal Loureiro, Ponte de Lima, Vinho Verde, Portugal

EGGPLANT MOUSSAKA
cumin, tomato confit, eggplant caviar, basil, béchamel foam
2006 Petaluma Viognier, Adelaide Hills, S.A.

HERVEY BAY SCALLOPS
crisp globe artichokes, white asparagus, smoked speck & fresh W.A. truffles
2004 Lawsons Dry Hills Riesling, Marlborough, N.Z.

ANGUS BEEF TENDERLOIN
served pink, potato & gruyère terrine, girolle mushrooms,
glazed onions, French onion consommé
2004 Pirramimma Tannat, McLaren Vale, S.A.

or

CONFIT OF HIRAMASA KINGFISH
foie gras, brussel sprout leaves, smokey red wine jus
2007 Kawarau Estate Pinot Gris, Central Otago, N.Z.

CHEESE
selection of cheese from the trolley
($15 upgrade)
2003 Peter Lehmann ‘The Mudflat’ Shiraz - Muscadelle, Barossa Valley, S.A.

ROCKMELON SOUP
smoking pre dessert

RHUBARB SORBET
mandarin olive oil sponge, vanilla cream, ginger & orange jelly
2005 Bimbadgen Botrytis Semillon, Hunter Valley, N.S.W.

Tea, coffee & handmade petits fours

$125 per person
Matching wine $85 per person