Charteris Collaboration dinner

18/05/25

Appelation Oyster

Oyster with dashi and amino ponzu dressing, eschallot .

Yarra Valley Smoked Salmon Caviar

Yarra valley salmon caviar, smoked beetroot and honey puree, sour cream, beetroot juice fried tart, wild fennel fronds and oil, bee pollen.

Warrigal Greens & Cheese

Warrigal greens & native spice curry, fresh cheese, chickpea tart, pickled Mexican sour cucumber.

Lancer Wheat Sourdough

Sourdough made on flour from Simon Doolin North Star NSW, fermented for 48 hours & finished to the style of brioche.

Cultured butter infused with one year aged miso and whey caramel.

Charcuterie 

Charred leg ham, Terrine, Prosciutto, Saucisson sec all made from Red Gate Farm Duck Leg and served with pickled onions, honey Muntries, straccitella

Murray Cod

Barbecued Murray cod, fermented chilli and butter emulsion

Red Gate Farm Duck

Duck breast dry aged then roasted on the crown with honey, smoked over cherry wood chips and finished on the barbecue, served with fermented cabbage tossed with duck xo and wrapped in steamed cabbage leaf, pickled rosella.

Binnie Beef Wagyu

Wagyu , Mother Fungus pearl oyster mushrooms served with a mushroom, black garlic and tallow sauce.

Sebago potato puree with native thyme butter, chives and crispy potato.

Cheese Course

Blackened Fig

Blackened fig which has been cooked for six weeks, made into a sticky pudding served with strawberry gum miso caramel, marigold mazake ice cream. 

Sweet Treats

Daintree chocolate filled with macadamia praline

Choux pastry filled with red centre lime curd topped with strawberry gum meringue

Davidson plum & apple jelly with lemon myrtle sugar