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.

Seared ahi tuna with greens on a plate, served against a blurred background.

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.

Close-up of a cooked shrimp on a bed of black rice

Sea urchin sushi with rice, garnished with greens, served in dark ceramic dishes on a black plate with a rose-shaped ginger decoration.

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.

Scallop dish in a shell with herbs and garnish held in hand

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.

Sample Menu’s

Salen.