Thunder @ The Top End
27 May 2017
Cooked Northern Territory king prawns,
candied beetroot, goat cheese crumble,
smoked corn salsa with chilli avocado puree.
Cold smoked chicken with parsnip mousseline,
crispy pancetta, compressed beetroot and micro greens.
Scotch fillet with curry spiced potato puree,
salt roasted baby carrots and marinated milk onion parsley salad.
Humpty Doo barramundi with olive oil butternut pumpkin puree
roasted chorizo and cumin spiced brussel sprouts and onion veloute.