Menu from Ai Fiori
Menu highlights
Entrées
Provincial style duck liver
Marsala pâté served with house made Shiraz & black pepper lavosh
Lemon and Herb Beef Carpaccio
Coupled with a parmesan fricco, brunoise shallots, rocket leaves and finished with a balsamic reduction
Slow cooked Murray Valley pork belly
Served with a Japanese scallop, green apple compote, and walnut soil
350g Pork Cutlet Char Grilled
With caramelized onions, baked seasonal fruit, a slow braise of red cabbage and finished with a lemon and thyme glaze
200g Beef Eye Fillet
Amid roasted honey and fennel Dutch carrots, char grilled zucchini and garlic and Dauphinoise potatoes finished with a rich red wine jus
Roasted four point Murray Valley Lamb rack
Served medium rare, with dill infused yoghurt, confit cherry tomatoes, white grapes, grilled asparagus and rosemary lamb jus
Desserts
Tiramisu
Traditional Italian Tiramisu served with almond sablѐ
Pinot Noir Pear
Pinot Noir poached pear in aniseed cinnamon, served with juniper berries, jelly and a roasted almond gelato
Affogato de Frangelico
A shot of espresso & a shot of Frangelico, served with vanilla bean gelato and a strawberry