World class dishes and impeccable service make the Montrachet Supper Club a must do! This is an opportunity for the kitchen brigade to be creative, attempt new ideas and refine techniques as they serve up a five course degustation. Relax on a Saturday night sampling some of the fine wine and cocktails featured at Montrachet. The menu is written fortnightly to feature seasonal and regional flavours, with innovative methods developed from a classical base.
Supper Club Menu - Saturday 13th April 2019
5 Courses - $110 pp
Oeuf frais poché et radis, champignon noir et pleurotte servi avec son consommé 'dashi'
Poached free range egg & radishes,
black fungi & oyster mushroom served in a dashi stock
Truite de corail, artichaut braise, céleri de gnocchi & crabe des sables
Chris Bolton’s line caught coral trout from Whitsunday’s, braised globe artichoke, local sand crab with celeriac gnocchi, Chardonnay beurre Blanc
Fillet de boeuf 'Master Kobe Wagyu', riz rouge & pois sautés
Master Kobe full bull blood wagyu fillet, slow roasted w horseradish basting , red rice and mushroom ragout, sautéed peas
Fromage (additional $30)
Selection of two cheeses served with truffle honey and cereals and molasses bread
*Menu subject to change