The document provides the menu for Gastro 2012, including appetizers, main courses, sides, pizza options, interactive stations, tapas, and desserts. A wide variety of global inspired dishes are listed, ranging in price from $14 to $39. Signature dishes include baby caper risotto, aged beef cheek, and slow braised pork. Interactive stations include a seafood station and antipasto station. The menu showcases creative global fusion cuisine made with seasonal local ingredients.

1. Gastro 2012
The vertical caeser, fried anchovies, baby romaine, coddled egg $14
Falafel sphères tzaziki, chapatti sails, eggplant relish $16
Salt & pepper soft shell crab, autumn flakes, tamarind custard $ 19
Baby caper risotto, bbq squid, flying fish roe butter $ 19
Duck confit sous vide, braised fennel sausage, red peppered beans $ 21
Handmade chili chicken Dim sum, micro herbs, ponzu vanilla jams $ 19
Point cook asparagus, fried anchovies, coddled egg, Miso jelly$ 19
Oxtail ravioli, tomato consommé, scordalia, sweet potato wafers$ 18
Roasted garlic naan, lamb kofta, hummus, dukka, evo$ 18
Main
Panko crumbed white fish, heirloom tomatoes, kipfler chips, anchovy butter $29
Pumpkin agnalotti, carrot and saffron emulsion, pea coriander foam $ 29
Aged Cape grim T Bone, olive mash, Madeira jus, onion marmalade $ 39
Pink centered salmon, eggplant custard, fried egg, mint leaves $ 35
Wagyu sausage, porcini dust parsnip frittes, shepherds broth basil oil $ 28
Ranger valley lamb rump, white polenta gnocchi, sumac beans chocolate balsamic $ 29
Slow braised beef cheek, white asparagus, anchovy rémoulade, watercress purée $ 28
Coq au vin, braised baby leeks, kumara frites Madeira jus $32
Pork barrel, roasted baby beet relish, green beans, celeriac lettuce sauce $ 28
Baby back pork ribs, Cajun corn, dirty rice, smoky bourbon relish $ 28

2. Eight fish 8 ways
Check today’s list chose your weight
Price per 100gr
Sesame black crumb w sac hoi butter and Asian greens
Pale ale batter w vinegar fat chips and mushy peas
Poached in green ginger with carrot and saffron emulsion caviar butter
Blackened with watermelon salsa and olive marmalade
Tandoori with buttered spinach naan, tomato lime pickle and tabouleh
Simply grilled in beadle leaf, citrus beurre and egg yolk emulsion
Sashimi w coconut vinegar, red roe and daikon aioli
Bug tails in green ginger with carrot and saffron emulsion, coriander foam
From the paddocks of Cape Grim
Aged rump, air dried, marble 6, King Edward puree, chartreuse jus and olive marmalade
Beef cheek ravioli, porcini dust, shepherds broth and truffle oil
Tomahawk 500gr rib eye, roasted garlic, duck fat potatoes, herbed forest mushrooms
Salt bush lamb sous vide, parsnip custard, pickled beets, sumac beans choc balsamic
Slow braised shank, white asparagus, anchovy rémoulade, and watercress purée
Slow braised pork, fennel apple relish, green beans, bread lettuce sauce

3. Bar pizzeria
9.00 pm to 2.00am
Home rolled organic base
Pork and fennel sausage, balsamic onions, sugo, chili $19
Tiger prawn, zuccuni, autumn peas, pecorino, porcini dust $ 24
Roasted pumpkin, baby spinach, yarra feta, fired sage $ 19
Margarita, roma tomato pasata, basil leaves, buffalo mozzarella $ 19
Peri peri chicken, honey cashews, cucumber riatta, chili syrup $ 21
Prosciutto, pepperoni, kick butt bbq, triple cheese, rocket $24
Sides
Rocket, regano, white balsamic, aged pear salad $ 12
The vertical caeser, baby romaine, fried anchovies, coddled egg $ 14
Chili fries, Serrano mayonnaise $ 8
Sweet potato wedges, rosemary, anchovie salt, lemon tzaziki $8
Duck fat potatoes, bacon chili rub, garlic anchoide $9
Wok tossed organic broccolini, tamari, sesame, ginger $9

4. Fun with fondue
Tables of 6 or more
Chocolate pot, berries, marshmallows, fruit skewers $ 18 pp
Fromage, clubbed cheese, Asian mushrooms, fried brioche $ 21 pp
Asian broth, medley of mushroom, tofu, crisp greens, Miso nage $ 21 pp
Chili chili crab, fresh crab Singapore style, bibs, dirty rice and shovels of fresh blue
swimmers drunken in our famous Singapore chili sauce $ 32 pp
Cheese, bread, crunch
Meredith dairy goat’s milky blue texture (Vic)
W poached fig and truffle honey crisps
Strong earthy with velvet after tones
Maffra cloth cheddar, matured style (Vic)
Served with native fruits and sour apple confit
Rich and robust w crumbly texture
Insigne Pont Lévesque (France)
Deliciously savory & piquant w just a trace of sweetness, finished with a robust tang on
the final palate
Woodside Charleston camembert style
Made from milk from the jersey cow, Normandy style rich and creamy to the palate
Choice of 2 $28.00
Choice of 4 $32.00

5. Interactive stations set on the deck or on the beach
Seafood Station
$ 88.00
 Selection of sushi with fresh huon salmon and albacore tuna with condiments
 Smoked salmon, gravlax, hot smoked, caviar with blinis, lemon horseradish cream
 Pacific shucked oysters, king prawns lemon wedges, xo sherry vinaigrette
 Noosa spanner crabs , chili mayo, Asian slaw
Antipasto station
$29.00
 Marinated Mt Zero olives, goats cheese, sundried tomatoes, roasted peppers,
 Traditional house cured prosciutto, bresaola, capaollo & cornichons
 Char grilled Mediterranean vegetables , aged balsamic, sea salt
 Dips – Lemon hummus, beetroot & balsamic V
 Grissini sticks, Turkish bread , sour dough, shepherds bread
Bowls and bowls
Selection of Asian bowls with your choice of
 Butter chicken, rice, riatta and pappadum
 Chick pea korma, tomato sambal, riatta, garlic naan v
 Asian noodle, greens, coriander, hoi sin v
 Ragout of beef shin, caramel onions, polenta, fired tomato relish
 Laksa of chicken, hokein noodle chili tom yum, mint leaves
 Battered white Fish, lemon aioli, thick fries
 Pumpkin salad, honey cous cous, roasted almonds, Moroccan spice v
 Greek salad, yarra feta, black olive heirloom tomato, white balsamic
 Kentucky wings, bourbon relish, Cajun dirty rice

6. Tapas and grazing
Chilled
□ Caviar blinis w. salmon salpicon & dill salsa 8 pp
□ Shooters of Sydney rocks w. Smoked tomato tea 9 pp
□ Zucchini pakora w. Lemon yoghurt, ratatouille v 8. pp
□ Lebanese cabbage rolls, cucumber riatta v 8 pp
□ Polenta crusted sardines w. semi dried relish 9pp
□ Sesame, gingered vegetable rice paper rolls, sour soy dunk v 7 pp
□ Pumpkin profiteroles w. pesto custard v 8 pp
□ Kingfish Carpaccio w. Wasabi, caper, zablionne 8 pp
□ Marinated chili olives w. Yarra Valley feta 6 pp
□ Green olive brushetta , grape tomato relish v 8 pp
□ Lentil cakes w. red onion compote & rocket pesto v 7 pp
□ Pickled beetroot Carpaccio w. preserved lemon & caper rouille 8 pp
Heat
□ Tiger prawn fry w chili salt butter, bourbon cream 12 pp
□ Peanut fritters, cashew crust w. sesame aioli v 8 pp
□ Chili salt squid w. Serrano mayo 8 pp
□ Polenta triangles w. hummus & tomato pasata v 9 pp
□ Blackened barras w cucumber pickle, Creole relish 8 pp
□ Char sui duck w. coriander crepes, hoi sing 12 pp
□ Sugar cane prawn paddles w. black sesame plums 8 pp
□ Petite zuccuni pakora with bell pepper relish v 3.95 pp
□ Poppy seed tuilles w.kai pow chicken 8 pp
□ Three tea smoked lamb w. honey chickpea fritter 11 pp
□ Porcini aranchini w. parmesan wafers v 8 pp
□ Sang choi boi w. baby leaves, sesame & honey chili 9 pp
□ Coffin bay scallop, black sausage, pea puree 11 pp
□ Lentil fritter, eggplant relish v 8.50 pp
□ Baby beef burger, honey onions, kick butt bbq 8 pp

7. Sugar temptation
Martini of pineapple, passion fruit, liquorice ice, macadamia honeycomb 12.00
Honey nut nougat, sugared white peach, sesame toffee waifs 12.00
Mello jello, watermelon, star anise, minted watermelon sorbet, vincotto jelly 12.00
Bitter chocolate mousse, dehydrated orange, meringue clouds, almond brittle 12.00
Turkish delight brûlée, sugared almonds, honey mascarpone 12.00