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Chef Maiki's Holiday Goose Dinner Pop-Up!
Saturday, December 22, 2018
Menu
Toasted Baguette
goose pan drippings
$6

Mixed Radish & Avocado Salad
goat cheese, pistachios, butter lettuce,
pickled red onion, tarragon vinaigrette
$12

Fresh Pear & Stilton Salad
pomegranate, pecans, endive,
arugula, sherry vinaigrette
$14

Grilled Mooloolaba Prawn
chili butter, lemon, napa cabbage & herb slaw,
tamarind-lime dressing
$11

Kabocha Squash Ravioli
hen of the woods mushroom, sage,
brown butter, carrot puree,
parmigiano
$17

Ricotta Gnudi & Giblet Confit
poultry gizzards, hearts & livers,
roasted garlic cream sauce, parsley
$12

Vegan Bolognese
gnocchetti pasta, ground porcini,
tomato, nutmeg, basil, fennel pollen,
vegan parmesan
$16

Pan-Seared Scottish Salmon
curried beluga lentils, baby spinach,
coriander yogurt sauce
$25

Braised Bone-In Lamb Shoulder Blanquette
celery, leeks, heirloom potatoes
$26

New Zealand Elk Rib Chop
spaetzle, brussels sprouts, north country bacon,
whole grain mustard sauce
$28

Roast Whetstone Valley Goose
savory chestnut & mushroom bread pudding,
au jus, cranberry compote
$39

Sticky Toffee Pudding
vanilla bean ice cream,
brown butter toffee sauce
$9

Profiteroles
salted caramel ice cream, whipped cream,
chocolate fudge sauce
$8

Ice Cream and Sorbet
assorted flavors of McConnell's Fine Ice Creams
and Villa Dolce sorbets
$5/$4 per scoop
Sommelier: ~
Executive Chef: Chef Maiki Le