The Ambassador Training Restaurant

with crème fraiche and lavosh

with gorgonzola cream and shaved parmesan

with cauliflower puree and lentils du puy

with kipfler potato and bordelaise sauce

with cardamon cats tongue biscuits

with passion fruit curd and double cream

7 Grain Vienna, Stoneground Wholemeal White Crusty Rolls

Crisp Tortilla

Pickled Kohlrabi Buttermilk Gel Beetroot Nori

Cauliflower Cream, Puffed Quinoa Curry Oil

Caramelised Onion Puree, Shimiji Mushrooms Asparagus

Milawa Camembert Victoria, Pyengana Cheddar Tasmania, Fourm d'ambert France, Apple Caviar, Roasted walnuts, Sesame Lavosh

Five Textures of Mandarin

Dark Chocolate and Tonka Bean Mousse

Multigrain Vienna, Crusty White, Wholemeal Rolls

Beetroot Confit, Goats Curd, Asparagus Hazelnut Brioche Crumb

With piccalilli

Bean Shallot Salad, Almond Puree

King prawns with sauce marie rose, Sydney rock oysters with daikon, Seared scallops with salsa verde. smoked salmon sour cream

Babaghanoush, haloumi, tabouleh, marinated olives, labne balls, Roasted capsicums

Red onion thyme jam

apple fennel salad, saffron Aioli

Broad beans, preserved Lemon, Peas Asparagus

Orange fennel Mostarda, Spiced Puy lentils

w Beetroot relish, Macadamia tomato confit, lamb reduction

with Ginger mint ice cream, Hazelnut brittle.

Seasonal berries, orange confit, nut crumble, meringue

Cape Wickam Brie, Gorgonzola, Heidi Gruyere, King River Gold

Goats Cheese, Walnuts Sage Beurre Noisette

Roast capsicum relish, Charred cucumber lemon myrtle mayonnaise

Port Wine Jus

Mussel Butter, Baby Gem Lettuce, Sugar Snap Peas

Calvados Ice-Cream

White Chocolate mousse, compressed strawberries, macadamia crumb

Milawa Brie, King Island Blue, Maffra Cheddar, Binorrie Goat Log

with sweet potato and macerated dates

with braised leeks, beurre blanc and balsamic pearls

with spinach gnocchi, pickled fennel and sauce vierge

with fondant potatoes, warrigal greens and truss tomatoes

with Davidson plum and pear crisps

with white chocolate and lemon myrtle mousse

with crème fraiche and lavosh

with gorgonzola cream and shaved parmesan

with cauliflower puree and lentils du puy

with kipfler potato and bordelaise sauce

with cardamon cats tongue biscuits

with passion fruit curd and double cream

with sweet potato and macerated dates

with braised leeks, beurre blanc and balsamic pearls

with spinach gnocchi, pickled fennel and sauce vierge

with fondant potatoes, warrigal greens and truss tomatoes

with Davidson plum and pear crisps

with white chocolate and lemon myrtle mousse

7 Grain Vienna, Stoneground Wholemeal & White Crusty Rolls

Crisp Tortilla

Pickled Kohlrabi Buttermilk Gel Beetroot Nori

Cauliflower Cream, Puffed Quinoa & Curry Oil

Caramelised Onion Puree, Shimiji Mushrooms & Asparagus

Milawa Camembert Victoria, Pyengana Cheddar Tasmania, Fourm d'ambert France, Apple Caviar, Roasted walnuts, Sesame Lavosh

Five Textures of Mandarin

Dark Chocolate and Tonka Bean Mousse

Multigrain Vienna, Crusty White, Wholemeal Rolls

Beetroot Confit, Goats Curd, Asparagus Hazelnut & Brioche Crumb

With piccalilli

Bean & Shallot Salad, Almond Puree

King prawns with sauce marie rose, Sydney rock oysters with daikon, Seared scallops with salsa verde. smoked salmon & sour cream

Babaghanoush, haloumi, tabouleh, marinated olives, labne balls, Roasted capsicums

Red onion thyme jam

apple & fennel salad, saffron Aioli

Broad beans, preserved Lemon, Peas & Asparagus

Orange & fennel Mostarda, Spiced Puy lentils

w Beetroot relish, Macadamia tomato confit, lamb reduction

with Ginger mint ice cream, Hazelnut brittle.

Seasonal berries, orange confit, nut crumble, meringue

Cape Wickam Brie, Gorgonzola, Heidi Gruyere, King River Gold

Goats Cheese, Walnuts & Sage Beurre Noisette

Roast capsicum relish, Charred cucumber lemon myrtle mayonnaise

Port Wine Jus

Mussel Butter, Baby Gem Lettuce, Sugar Snap Peas

Calvados Ice-Cream

White Chocolate mousse, compressed strawberries, macadamia crumb

Milawa Brie, King Island Blue, Maffra Cheddar, Binorrie Goat Log

with sweet potato and macerated dates

with braised leeks, beurre blanc and balsamic pearls

with spinach gnocchi, pickled fennel and sauce vierge

with fondant potatoes, warrigal greens and truss tomatoes

with Davidson plum and pear crisps

with white chocolate and lemon myrtle mousse

with crème fraiche and lavosh

with gorgonzola cream and shaved parmesan

with cauliflower puree and lentils du puy

with kipfler potato and bordelaise sauce

with cardamon cats tongue biscuits

with passion fruit curd and double cream

with sweet potato and macerated dates

with braised leeks, beurre blanc and balsamic pearls

with spinach gnocchi, pickled fennel and sauce vierge

with fondant potatoes, warrigal greens and truss tomatoes

with Davidson plum and pear crisps

with white chocolate and lemon myrtle mousse

7 Grain Vienna, Stoneground Wholemeal & White Crusty Rolls

Crisp Tortilla

Pickled Kohlrabi Buttermilk Gel Beetroot Nori

Cauliflower Cream, Puffed Quinoa & Curry Oil

Caramelised Onion Puree, Shimiji Mushrooms & Asparagus

Milawa Camembert Victoria, Pyengana Cheddar Tasmania, Fourm d'ambert France, Apple Caviar, Roasted walnuts, Sesame Lavosh

Five Textures of Mandarin

Dark Chocolate and Tonka Bean Mousse

Multigrain Vienna, Crusty White, Wholemeal Rolls

Beetroot Confit, Goats Curd, Asparagus Hazelnut & Brioche Crumb

With piccalilli

Bean & Shallot Salad, Almond Puree

King prawns with sauce marie rose, Sydney rock oysters with daikon, Seared scallops with salsa verde. smoked salmon & sour cream

Babaghanoush, haloumi, tabouleh, marinated olives, labne balls, Roasted capsicums

Red onion thyme jam

apple & fennel salad, saffron Aioli

Broad beans, preserved Lemon, Peas & Asparagus

Orange & fennel Mostarda, Spiced Puy lentils

w Beetroot relish, Macadamia tomato confit, lamb reduction

with Ginger mint ice cream, Hazelnut brittle.

Seasonal berries, orange confit, nut crumble, meringue

Cape Wickam Brie, Gorgonzola, Heidi Gruyere, King River Gold

Goats Cheese, Walnuts & Sage Beurre Noisette

Roast capsicum relish, Charred cucumber lemon myrtle mayonnaise

Port Wine Jus

Mussel Butter, Baby Gem Lettuce, Sugar Snap Peas

Calvados Ice-Cream

White Chocolate mousse, compressed strawberries, macadamia crumb

Milawa Brie, King Island Blue, Maffra Cheddar, Binorrie Goat Log

Pickled Kohlrabi Buttermilk Gel Beetroot Nori

Cauliflower Cream, Puffed Quinoa & Curry Oil

Caramelised Onion Puree, Shimeji Mushrooms & Asparagus

Milawa Camembert Victoria, Pyengana Cheddar Tasmania Apple Caviar, Roasted Walnuts, Sesame Lavosh

Five Textures of Mandarin

Dark Chocolate and Tonka Bean Mousse

Red Onion Thyme Jam

Apple & Fennel Salad, Saffron Aioli

Broad Beans, Preserved Lemon, Peas & Asparagus

Orange & Fennel Mostarda, Spiced Puy Lentils

Beetroot Relish, Macadamia Tomato Confit, Lamb Reduction

with Ginger Mint Ice Cream, Hazelnut Brittle

Seasonal Berries, Orange Confit, Nut Crumble, Meringue

Selection of Cheeses Served with Fig Jam, Nuts, & Fruits

Selection of Petit Fours

Beetroot Confit, Goats Curd, Asparagus Hazelnut & Brioche Crumb

With Piccalilli

Bean & Shallot Salad, Almond Puree

King Prawns with Sauce Marie Rose, Sydney Rock Oysters with Daikon, Seared Scallops with Salsa Verde, Smoked Salmon & Sour Cream

Babaghanoush, Haloumi, Tabouleh, Marinated Olives, Labne Balls, Roasted Capsicums

Goats Cheese, Walnuts, & Sage Beurre Noisette

Roast Capsicum Relish, Charred Cucumber, Lemon Myrtle Mayonnaise

Port Wine Jus

Mussel Butter, Baby Gem Lettuce, Sugar Snap Peas

Calvados Ice-Cream

White Chocolate Mousse, Compressed Strawberries, Macadamia Crumb

Selection of Cheeses Served with Fig Jam, Nuts, & Fruits

Selection of Petit Fours

with sweet potato and macerated dates

with braised leeks, beurre blanc and balsamic pearls

with spinach gnocchi, pickled fennel and sauce vierge

with fondant potatoes, warrigal greens and truss tomatoes

with Davidson plum and pear crisps

with white chocolate and lemon myrtle mousse

with crème fraiche and lavosh

with gorgonzola cream and shaved parmesan

with cauliflower puree and lentils du puy

with kipfler potato and bordelaise sauce

with cardamon cats tongue biscuits

with passion fruit curd and double cream

with sweet potato and macerated dates

with braised leeks, beurre blanc and balsamic pearls

with spinach gnocchi, pickled fennel and sauce vierge

with fondant potatoes, warrigal greens and truss tomatoes

with Davidson plum and pear crisps

with white chocolate and lemon myrtle mousse

7 Grain Vienna, Stoneground Wholemeal & White Crusty Rolls

Crisp Tortilla

Pickled Kohlrabi Buttermilk Gel Beetroot Nori

Cauliflower Cream, Puffed Quinoa & Curry Oil

Caramelised Onion Puree, Shimiji Mushrooms & Asparagus

Milawa Camembert Victoria, Pyengana Cheddar Tasmania, Fourm d'ambert France, Apple Caviar, Roasted walnuts, Sesame Lavosh

Five Textures of Mandarin

Dark Chocolate and Tonka Bean Mousse

Multigrain Vienna, Crusty White, Wholemeal Rolls

Beetroot Confit, Goats Curd, Asparagus Hazelnut & Brioche Crumb

With piccalilli

Bean & Shallot Salad, Almond Puree

King prawns with sauce marie rose, Sydney rock oysters with daikon, Seared scallops with salsa verde. smoked salmon & sour cream

Babaghanoush, haloumi, tabouleh, marinated olives, labne balls, Roasted capsicums

Red onion thyme jam

apple & fennel salad, saffron Aioli

Broad beans, preserved Lemon, Peas & Asparagus

Orange & fennel Mostarda, Spiced Puy lentils

w Beetroot relish, Macadamia tomato confit, lamb reduction

with Ginger mint ice cream, Hazelnut brittle.

Seasonal berries, orange confit, nut crumble, meringue

Cape Wickam Brie, Gorgonzola, Heidi Gruyere, King River Gold

Goats Cheese, Walnuts & Sage Beurre Noisette

Roast capsicum relish, Charred cucumber lemon myrtle mayonnaise

Port Wine Jus

Mussel Butter, Baby Gem Lettuce, Sugar Snap Peas

Calvados Ice-Cream

White Chocolate mousse, compressed strawberries, macadamia crumb

Milawa Brie, King Island Blue, Maffra Cheddar, Binorrie Goat Log

Pickled Kohlrabi Buttermilk Gel Beetroot Nori

Cauliflower Cream, Puffed Quinoa & Curry Oil

Caramelised Onion Puree, Shimeji Mushrooms & Asparagus

Milawa Camembert Victoria, Pyengana Cheddar Tasmania Apple Caviar, Roasted Walnuts, Sesame Lavosh

Five Textures of Mandarin

Dark Chocolate and Tonka Bean Mousse

Red Onion Thyme Jam

Apple & Fennel Salad, Saffron Aioli

Broad Beans, Preserved Lemon, Peas & Asparagus

Orange & Fennel Mostarda, Spiced Puy Lentils

Beetroot Relish, Macadamia Tomato Confit, Lamb Reduction

with Ginger Mint Ice Cream, Hazelnut Brittle

Seasonal Berries, Orange Confit, Nut Crumble, Meringue

Selection of Cheeses Served with Fig Jam, Nuts, & Fruits

Selection of Petit Fours

Beetroot Confit, Goats Curd, Asparagus Hazelnut & Brioche Crumb

With Piccalilli

Bean & Shallot Salad, Almond Puree

King Prawns with Sauce Marie Rose, Sydney Rock Oysters with Daikon, Seared Scallops with Salsa Verde, Smoked Salmon & Sour Cream

Babaghanoush, Haloumi, Tabouleh, Marinated Olives, Labne Balls, Roasted Capsicums

Goats Cheese, Walnuts, & Sage Beurre Noisette

Roast Capsicum Relish, Charred Cucumber, Lemon Myrtle Mayonnaise

Port Wine Jus

Mussel Butter, Baby Gem Lettuce, Sugar Snap Peas

Calvados Ice-Cream

White Chocolate Mousse, Compressed Strawberries, Macadamia Crumb

Selection of Cheeses Served with Fig Jam, Nuts, & Fruits

Selection of Petit Fours

with sesame crust, celery and apple salad and ponzu

with petite salad and white balsamic dressing

with galette of potato, taleggio and confit garlic

with heirloom carrots and pickled baby onion

with fresh berries, meringue shards and lemon balm

with macadamia crumb and star anise gelato

with heirloom tomatoes, basil leaves and prosciutto crisps

with caramelised eschalot, pangrattato and Manchego

with potato puree, apple and grain mustard jus

with sweetcorn puree, broccolini and mushroom mousse

with chocolate soil and raspberry sorbet

with cheddar, brie, quince, grapes, honey, lavosh and seed crackers