Romu
Premium Melbourne Catering

Spring Menu

 SPRING Menu

ENTRÉE

Marron with jus, spinach, fresh raspberry, chili, finger lime  +$10pp

Sea bream carpaccio, pickled blood orange, celery salt, togarashi, horse radish

Vittelo tonnato, wattle seed, radicchio, capers

vegetable

Green asparagus, mushroom, Australian amaretto sabayon, rye crumb, chevril

Potato mille feuille, miso pesto, red mustard leaves, ‘mountain man’ cheese

fish

Blue eye, kohlrabi cream, chives oil, purple daikon

Red emperor, peas, celery & verbena dressing, rhubarb

Meat

Duck breast, beetroot & duck leg confit, kale, pickled grain mustard

Smoked lamb belly, celeriac, wild rice, sorrel, black onion powder

Cheese

Stracciatella, dandelion, red spring onion, boobialla vinegar

Marcel from L’artisan cheese, saw tooth chicory. quince

Dessert

Vanilla mascarpone, caramelised hazelnut, crumble muscovado, Dark Khavi coffee liqueur ice-cream

White Chocolate & mandarin ganache, meringue, pistachio, mandarin curd, yoghurt sorbet

 

WINTER MENU

3 courses: entrée, main, dessert

4 courses: entrée, vegetable, main, dessert

5 courses: entrée, vegetable, main, cheese, dessert

6 course degustation - entrée, vegetable, fish, meat, cheese, dessert