Romu
Premium Melbourne Catering

Winter Menu

 WINTER Menu

ENTRÉE

Marron with jus, butternut & kale ravioli, finger lime  +$10pp

Arbolhos Island scallops with cauliflower, spinach, wood sorrel

Oxtail with red wine and truffle reduction, roasted pine mushroom

vegetable

Celeriac carbonara with hazelnut, parmesan

Potato & Jerusalem artichoke mille feuille, mountain cheese cream, chickweed oil

Salsify with squid ink, watercress, egg yolk, parmesan

fish

Turbo fillet with parsnip, poppy seed, horseradish, sorrel

Cod with finger potatoes, yellow wine, bottarga, Young garlic

Meat

Pork Cheek braised in paper bark, pickled mustard seeds, celery root, salt bush and sprouted farrow

Flinder's Island lamb, celtuce ribbons, fried brussel sprouts, ricotta

Cheese

Brillat Savarin with wild cabbage flower, marinated kohlrabi

Tete de moine, cumquat jam, kingbrot (bread from Q Le Baker)

Dessert

Mille feuille, vanilla marscapone chantilly , quince, dulce de leche

Chocolate mousse, honey tuile, hazelnut, maple & apple ice cream, wattleseed powder

 

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