1 / 3

Foodie Experience at Orpheus Island

Best suited to the island’s tropical climate, the culinary team delivers an innovative daily-changing menu that showcases the riches of the region. Visit us for more information-www.orpheus.com.au

chrismorris123
Download Presentation

Foodie Experience at Orpheus Island

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Fodie Epeience Duck Salad with apple, walnut, celery, grapes & young ginger dressing Best suited to the island’s tropical climate, the culinary team delivers an innovative daily-changing menu that showcases the riches of the region. Tyrrell’s Vat 1 (Hunter Valley, NSW) Semillon 2005 Celebrating a bounty of locally-sourced, wholesome and freshly grown and caught seasonal delights, you are guaranteed a bespoke epicurean adventure! – Scallop Gratin with buttered spinach & XO butter sauce Each evening, we offer you the chance to enjoy each course with a ‘wine pair’ from our award-winning wine list. Honouring a diverse selection of Australia’s finest drops, the collection has been carefully crafted to ensure perfect harmony between cuisine, climate and environment. Bindi Composition (Macedon, VIC) Chardonnay 2010 – Green chilli-crusted Lamb Cutlets with spiced eggplant, zucchini ribbons & goats curd Curly Flat (Macedon, VIC) Pinot Noir 2008 – Caramelised Apple with rosemary ice-cream & calvados foam Foxey’s Hangout (Mornington Peninsula, VIC) Late Harvest Pinot Gris 2010 – Wine Pairings at $70pp

  2. Fodie Epeience Red Throat Emperor Ceviche with tomato, rocket & salted plum dressing Best suited to the island’s tropical climate, the culinary team delivers an innovative daily-changing menu that showcases the riches of the region. Seppelt Drumborg (Henty, VIC) Riesling 2012 Celebrating a bounty of locally-sourced, wholesome and freshly grown and caught seasonal delights, you are guaranteed a bespoke epicurean adventure! – Spiced Coconut Custard with spanner crab Each evening, we offer you the chance to enjoy each course with a ‘wine pair’ from our award-winning wine list. Rockford Alicanté Bouchet (Barossa Valley, SA) Rosé 2010 Honouring a diverse selection of Australia’s finest drops, the collection has been carefully crafted to ensure perfect harmony between cuisine, climate and environment. – Pan-fried Barramundi with mushroom risotto alla milanesse & dried fish sambal Coldstream Hills Reserve (Yarra Valley, VIC) Pinot Noir 2010 – Indonesian-layered Cake with poached pear, salted caramel popcorn & condensed caramel milk De Bortoli Noble One (Griffith, NSW) Botrytis Semillon 2007 – Wine Pairings at $70pp

  3. Fodie Epeience Crab Rillette with poached pear, brioche & lemon crème fraiche Best suited to the island’s tropical climate, the culinary team delivers an innovative daily-changing menu that showcases the riches of the region. Grosset Polish Hill (Clare Valley, SA) Riesling 2011 Celebrating a bounty of locally-sourced, wholesome and freshly grown and caught seasonal delights, you are guaranteed a bespoke epicurean adventure! – Masterstock Poussin with Sichuan salt, spring onion and kecap manis Each evening, we offer you the chance to enjoy each course with a ‘wine pair’ from our award-winning wine list. Honouring a diverse selection of Australia’s finest drops, the collection has been carefully crafted to ensure perfect harmony between cuisine, climate and environment. Thomas Braemore (Hunter Valley, NSW) Semillon 2010 – Lamb Rack with eggplant confit, fondant potato, lemon & lamb jus Devil’s lair (Margaret River, WA) Cabernet Sauvignon 2010 – Vanilla Yoghurt Panacotta with rhubarb, sablé biscuit & olive oil caramel Grosset Noble (Clare Valley, SA) Riesling 2011 – Wine Pairings at $70pp

More Related