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PORTFOLIO
OF DISHES BY
MURRAY D PEARSON
Entrees & Starters
Crocodile Risotto with Lime Aioli and
Chili Jam
Stuffed Field Mushrooms with
Artichoke Hearts, Fresh Asparagus
and Wild Bush Tomato Chutney
Asian Infused OystersAtlantic Salmon Roulade with Wild Tomato
Chutney and Toasted Bruschetta and Truffle
Oil, garnished with Fresh Watercress
Pork Belly, Ginger Infused Scallops
with Pearl CaviarJapanese Tempura Prawns with Dipping
SaucesMoreton Bay Bugs
wrapped in Bacon
atop Mango Coulis
Mains
Eye Fillet stuffed with Fresh Baby Spinach,
Watercress and Kalamata OlivesCrispy Skin Wild Barramundi served with a Corn
Frittata and Beurre Blanc Sauce
Black Cherry Duckling
with Shiitake MushroomCrispy Skin Chicken Breast
on a Potato Rosti served
with Beef Jus
French Trim Lamb Rack
on Garlic Mash Potato
Kangaroo Massaman
Curry
Steak Tartare Traditional Chateaubriand Veal Scaloppine with Mushroom
Stack
Desserts
Trio Choc Mousse
Wattle Seed, Almond and Macadamia Nut Biscuit
Base topped with White, Milk and Dark Chocolate
Mousse
Brandy Basket with Grande Marnier Strawberry,
Blueberry, Raspberry and Chantilly Cream
Chocolate Truffles with Mud cake
and Chocolate Ganache
Chocolate Basket Fresh Strawberries
and Chantilly Cream
Hearts of Passion
Vanilla Bean Double
Cream Raspberry Coulis
Cheese Board
Passionfruit Cheesecake
Cakes
Intercontinental Crocodile Hotel’s 25 Year Anniversary
3 Metre Crocodile Genoise Sponge Cake Nestled in
Shredded Coconut (to reflect a sand bank)
Chocolate Mud Cake Ganache
Hazelnut Chocolate with tempered
Chocolate Chards
Chocolate Cake Coconut Rough
Chocolates
Coffee & Milk chocolate Gateau Milo Chocolate Mint Sponge Cake
White Chocolate Gateau Roasted
Almonds
Functions
Hand Rolled Rice Paper Rolls
Garnishes
Photos of more dishes available, please email
+61 431 856 520