OUR CURRENT MENU
We want to make sure that we can provide an experience that you can enjoy and we can be proud of, despite the current 22:00 curfew. Therefore we will only be offering one menu for the time being.
Our Menu consist of 3 separate menus, our “Dine in Menu” which is available every day from 18.00 Onwards followed by our “Bar Snack” Menu which will be Available from 22.00 Onwards.
For our “Chef’s Table Private Dining” guests we will custom make special menus . There is a special menu focused on local seafoods and healthy biodiverse use of vegetables and herbs.
Risotto of local barley & hato mugi with pumpkin & sugar snaps topped with seeds & walnuts
Poached king prawn wanton dumplings in a light spiced tomato coconut bisque
Warm confit of salmon with sauce ‘nage’ of cauliflower & spinach cream
Cured salmon, apple & beet tartare with sweet mustard sauce
Beef tartare of Australian Angus with slow cooked free range egg yolk, salsa verde & pickles
Crispy fried crunchy sweet potato nuggets with sunflower seed aioli
Heirloom tomato salad in a bio-diverse pesto (made from all things green) & parmegiano
Chicken rillete with a rye crips, homemade lacto fermented cucumber & mustard
Danish style “Fiske Frikadeller” pan seared barramundi “Fish cakes” with parsley sauce & “Remulade”
Whole-wheat sourdough ravioli with chicken topped with a “parmesan” sauce, pine nuts & lacto tomato salsa
Gnocchi in a lamb sausage ragout topped with kale & havarti cheese
Slow Braised Australian boneless lamb leg in its glace with carrot puree & greens
Free range Angus beef cheek with “toasted” mash potatoes, demi glace & pickled beetroot
Tart strawberry ‘porridge’ with white chocolate & cream cremoux
Baked chocolate mousse with caramel, thickened cream & redfruit licorice coulis
Compote of apple & sweet fermented turnip layered with a yoghurt & sour cream topped with caramelised crispy oat & buckwheat
Beef carpaccio, salsa verde & yellow curry coulis
Dild cured snapper in tart tomato jus & our fresh sweet and spice mustard sauce
Sweet crusted potato nuggets with plant-based aioli
Chicky-cheesu-yaki with lacto-fermented tomato sauce
Bio-diverse hommous with home-made pickles of cucumber, beet root, pearl onion & carrots
W’s sourdough cheese toast – sourdough bread baked with mozzarella, parmigiano & cheddar
Fried donut of ‘Potato Dauphine’ with a classic aioli dip
Australian beef cheek ragu on mash with demi glace styled gravy
PRIVATE DINING SET MENU
Enjoy a custom personalized set menu focused on our healthy sustainable core values where we use the best of imported and local ingredients, every menu is unique.
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If you would like to plan your next event at Canvass please contact us for a fully columnized menu.
Phone: +6012 329 2820
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