Fast Festival Feasts

Proscuitto wrapped ballontine of quail, sauté of corn & celery, crispy quail egg.*
Panfried dory, emulsion if mussels and fennel, saffron gnochi.* 

Marinated heirloom vegetables with aged organic grass fed wagyu bresaola.*
Steamed barramundi with shellfish bisque, crushed potatoes and coriander.* 

Salad of heart of palm, cucumber, pink grapefruit, red radish, mustard cress.*
Pan roasted mulloway fillet shaved fennel, asparagus, witlof, preserved lemon, dill oil.*

Orecchiette pasta sautéed with black tiger prawns, chilli, garlic and topped with freshly shaved parmesan.*

Wagyu skirt steak, roast Portobello mushrooms, porcini puree, salmoriglio.*

Seared kingfish fillet with sauce vierge, white anchovies, green beans and roasted capsicum.*

Corned wagyu beef, kipfler potato salad and English condiments.* 

Hawkesbury calamari with red pepper jam and herb relish followed by a warm salad of chicken, bacon and summer beans with mustard dressing.* 

A mixed plate of tabouli, homous, shish kebab, shish tawouk and kafta, served with unlimited fresh and grilled Lebanese bread.* 

Ballottine of chicken, sauteed baby gem and asparagus, lemon thyme veloute.* 

Confit chicken leg, cauliflower puree, asparagus, dates & almond salad.*

Soup of the day followed by steamed coral trout fillet with Chinese mushrooms and ham served with fried rice.*

Crispy skin salmon, parmesan crusted asparagus and trussed organic tomatoes.* 

Angus flank steak (200g Rangers Valley 300 day grain fed), spicy barbeque sauce with shoestring fries and green salad.*

Ocean tasting plate: pan seared salmon fillet, tuna sushi roll, salt and peppered king prawn.*

Roasted kingfish with Alaskan crab, fennel and asparagus salad.
Please note: no booking taken.

Crisp and salty pork belly, hot and sour sauce.*

Roasted pasture fed lamb, balsamic potatoes, sautéed red peppers and eggplant, Ligurian olive jus.*

Spanish Tapas Box - extensive selection of Subsolo's signature tapas.*

Seared beef fillet medallions with stuffed pepperoncini and salsa rossa and paella spices.* 

John Dory with summer vegetables and verjus.*

Spice encrusted kingfish on a harissa and aubergine salsa with tomato, saffron and coriander.*

Salmon with herb parmesan risotto and tomato salsa. 

Wagyu flat iron steak 200g, burnt eggplant, variations on onion, aerated potato ‘veloute', rosemary and oxtail jus.*