Sample Menu’s
At Salen, we believe that each bespoke event should reflect the unique vision of our clients. While our menus serve as a sample of the exquisite flavours we can offer, they are not set in stone. Bilal crafts experiences tailored specifically to your occasion, utilising the finest seasonal ingredients available. This means that while you may find inspiration in our current offerings, your final menu can evolve into something entirely distinct, capturing the essence of your gathering. Embrace the art of culinary creativity with Salen, where every meal is a masterpiece waiting to be curated just for you.
Amuse-Bouche
Tomato Essence & Basil Cloud
Chilled heirloom tomato consommé, basil espuma, smoked olive oil pearls, and sourdough crisp.
Entrée
Lobster & Celeriac
Poached Southern Rock lobster, celeriac rémoulade, citrus beurre blanc, and sea fennel.
Seasonal Fish
Miso-glazed toothfish, charred baby leek, sake emulsion, and pickled daikon.
Wagyu & Black Truffle
MB9+ Wagyu striploin, black truffle jus, parsnip purée, grilled maitake mushroom, and bone marrow crumb.
Whipped goat cheese, salt-baked beetroot, walnut praline, and burnt honey dressing.
Cheese Course
Goat Cheese & Beetroot
Whipped goat cheese, salt-baked beetroot, walnut praline, and burnt honey dressing.
Coconut & Passionfruit
Coconut mousse, passionfruit curd, white chocolate sable, and kaffir lime sorbet.
Fresh Tasmanian sea urchin, yuzu gel, ponzu espuma, and crispy nori.
Amuse-Bouche
Sea Urchin & Yuzu
Fresh Tasmanian sea urchin, yuzu gel, ponzu espuma, and crispy nori.
Lightly smoked quail breast, black garlic purée, pickled shimeji mushrooms, and crispy shallots.
Entrée
Quail & Black Garlic
Lightly smoked quail breast, black garlic purée, pickled shimeji mushrooms, and crispy shallots.
John Dory & Champagne
Pan-seared John Dory, champagne beurre blanc, samphire, and finger lime caviar.
Pre-Dessert
Venison & Cocoa
Roasted venison loin, cocoa nib jus, Jerusalem artichoke, and juniper berry crumble.
Pre-Dessert
Pear & Elderflower
Elderflower granita, poached pear, lemon verbena foam, and almond praline.
Dark Chocolate & Raspberry
72% single-origin chocolate soufflé, raspberry sorbet, pistachio sponge, and rosewater meringue.
Amuse-Bouche
Oyster & Caviar
Lightly poached Coffin Bay oyster, Ossetra caviar, champagne gel, dill oil, and frozen buttermilk snow.
Entrée
Hand-Dived Scallop
Roasted scallop, smoked beurre blanc, compressed apple, fennel pollen, and crispy seaweed tuile.
Wild Kingfish Crudo
Dry-aged Spencer Gulf kingfish, yuzu kosho, green apple, shiso oil, and finger lime pearls.
Dry-Aged Duck Breast
Aged duck breast with fermented cherry glaze, confit leg croquette, black garlic purée, and foie gras emulsion.
Aged Brillat-Savarin with Tasmanian truffle, honeycomb, pear chutney, and hazelnut crisps.
Cheese Course
Truffle Brillat-Savarin
Aged Brillat-Savarin with Tasmanian truffle, honeycomb, pear chutney, and hazelnut crisps.
Valrhona Chocolate & Miso
70% Valrhona chocolate crémeux, miso caramel, toasted sesame ice cream, and cocoa nib tuille.
Freshly shucked Sydney Rock oyster, finger lime caviar, desert lime granita, and native seaweed oil.
Amuse-Bouche
Sydney Rock Oyster & Finger Lime
Freshly shucked Sydney Rock oyster, finger lime caviar, desert lime granita, and native seaweed oil.
Kangaroo Tartare & Davidson Plum
Hand-cut kangaroo tartare, Davidson plum gel, wattleseed cracker, and bush tomato emulsion.
Murray Cod & Lemon Myrtle
Charcoal-grilled Murray cod, lemon myrtle beurre blanc, paperbark-smoked macadamia, and sea blite.
Saltbush Lamb & Quandong
Saltbush-fed lamb loin, quandong glaze, fermented wild garlic, and crispy saltbush leaves.
Wattleseed & Brie
Woodside Brie infused with wattleseed, wildflower honeycomb, rosella chutney, and native nut lavosh.
Kakadu Plum & Macadamia
Kakadu plum sorbet, caramelized macadamia crumble, lemon aspen curd, and paperbark-smoked meringue.