Cuisine

Utilising both classic and modern gastronomy techniques our team of highly reputable chefs have the utmost respect for the produce. This respect embodies the way in which produce is grown, prepared and placed on your table.

Rendezvous lends itself to traditional table side cooking involving the guest in the cooking process, personalising their dining experience. With an emphasis on fresh local seafood and quality game tastes Rendezvous creates a sophisticated choice of cuisine to suit even the most discerning diner.

sneak peek of the new winter menu

entrees

lemon peppered goats cheese filled courgette flowers lightly tempura with a roma tomato coulis  - 16

seared japanese scallops topped with wakame, pickled ginger, black sesame & rice wine vinegar glaze  - 16

pan-seared quail on kipfler rosti, wild rocket & semi-dried grape tomatoes with balsamic reduction & lotus root wafer  - 17

seafood tasting plate ?prosciutto wrapped seared japanese scallop, dorrigo peppered local squid & nori-rolled sashimi grade tuna  - 17

panko & pistachio crusted king prawns with crispy soba noodles & chilli ginger glaze - 18

mains

saffron risotto with grape tomatoes, fresh shallots folded with persian feta -  27

zataar crusted rack of lamb served with white truffle mash, minted onion jam & rosemary jus  - 39

sumac dusted supreme of corn-fed chicken with kumara mash, steamed greens, roasted truss-ripened cherry tomatoes & champagne cream  - 32

rabbit and wild mushroom ravioli in a rich veal broth with enokis & spring onions - 33

home-made tagliatelle spun with roasted pimento chutney & lightly infused chilli yamba king prawns - 33

double roasted peking duck served with orange ginger & carrot mash, hoi-sin bean bundles & citrus jus - 46

desserts

white chocolate and rosemary pannacotta with green apple gelato & marbled flake  - 13

miniature crochenbouche with grand marnier crème pattisiere & mocha ganache fillings, spun toffee & gold tipped mascarpone  - 16

poached corella pear en croute, warm drunken pudding & home-made armagnac ice cream  - 14

chocolate indulgence:: belgium chocolate brulee, three-toned pannacotta & tempered chocolate cigar with frangelico ganache  - 16

make your reservation today 6691 9250