Crafted by Sando’s Executive Chef, Bhumarat, the specially curated five-course menu showcases bold, elegant flavours and refined technique—each dish thoughtfully paired with premium wines from the Robert Oatley Fine Wine selection, one of Australia’s most respected and celebrated names in Wine.
Menu
PRAWN TOM YUM ARANCINI,“PRIK-NAAM-PLA” HOLLANDAISE AND TEMPURA ENOKI
SMOKED DUCK IN A SPICED PLUM SAUCE, ROASTED MARMALADE, PINEAPPLE, LYCHEE AND FRIED BASIL (GF,DF)
TASMANIAN SALMON AND WATERMELON SALAD, MIXED HERBS, TROUT CAVIAR (GF,DF)
GRILLED PORK FILLET AND BETEL LEAF CURRY, RICE VERMICELLI
STRAWBERRY PANNA COTTA, COGNAC-MARINATED WILD BERRIES
Please note, we are unable to accommodate individual dietary requirements or menu alterations for this event.
We appreciate your understanding.