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QANTAS GALA DINNER

 

ONE – Canapes

Soy braised Borrowdale pork | wonton crisp | Japanese mayonnaise

Tempura Flare Produce zucchini flower| spiced pumpkin | tahini yoghurt

Fresh shucked oysters | gin foam | Twin Pines lime shavings

“Steak & fries” | The Phoenix Wagyu by Mort & Co | potato rosti | kimchi aioli

     

TWO  – Grazing

Bunya black triple cream brie | real honeycomb

Awassi cheddar | poached baby figs

Bunnyconnellen olives | Penny’s bacon jam

Bakers Duck bread | Stahman Farm nuts

Accompanied by an abundance of fruits & condiments

 

THREE – Alternate Drop

Charred prawn | Ub’s Farm tomato pernod gel | Awassi feta | Kfarm rocket

or

Masterstock duck rillette | porcini | crisp Toni’s pancetta | port fluid gel

 

FOUR – Feasting

Confit of Banyard Farm quail | truffle honey

Chicken ballotine | Bunya nut & tarragon | Kfarm watercress

Grandchester eye fillet `a la Colbert by Mort & Co

Slow braised & pulled Toni’s Warwick lamb | Symphony Hill Nebbiolo jus

9Dorf Farm barramundi | blue swimmer crab | Ub’s Farm heirloom tomato fennel salsa | Volcanic Brewing ale crisp battered prawns | Twin Pines lime wedges

Toowoomba’s Farmers Market maple & thyme roasted vegetables | potatoes

Toowoomba’s Farmers Market seasonal vegetables | preserved lemon gremolata

Pearl cous cous | pomegranate, Kfarm mint & coriander

Kfarm rocket | pear & walnuts | Awassi labneh | lemon honey dressing

 

FIVE – Dessert

Raspberry & salted caramel couverture | pistachio | rose & berries | Flare Produce flowers | Twin Pines lime curd

 

SIX – Take me home!

Petit fours gift box featuring the Toowoomba icons “Wattle & Violet”

Created by the Chefs of Gabbinbar & produced in cooperation with world award winning Mettisto Artisan Chocolate

 Made with single origin, Solomon Island cocoa beans & 100% Australian almonds & Strawberries

 

 

LOCAL DRINKS

Symphony Hill Wines | 2016 Reserve Nebbiolo, Fiano, Prosecco

Volcanic Brewing | Paler, Pale Ale