Henschke Recipes

Recipe of the month

LAMB LOIN, CAPER LEAF, ORACH, YOUNG GARLIC, WAKAME

Featured recipe for June

See full recipe

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COAL ROASTED BROCCOLI HEART WITH SUNFLOWER VELOUTÉ

RIB FILLET WITH EGGPLANT PURÉE

MAYURA SIGNATURE RIB EYE, SMOKED POTATO PURÉE, MUSHROOMS, BEANS, CHERRY TOMATOES, FURIKAKE

WHOLE ROASTED RIB OF BEEF WITH N’DOLE

LUCIA’S PASTA ALLE VONGOLE

HEIRLOOM BABY CARROT SALAD, TOASTED HAY CURD, MACADAMIA PESTO

COBIA CRUDO WITH AGRODOLCE PEPPERS, ALMONDS AND PROSCIUTTO

YELLOW CURRY OF CHICKEN – GAENG LEUNG GAI

PORTUGUESE CHILLI KINKAWOOKA MUSSELS WITH TOMATO AND CHORIZO

PINK GRAPEFRUIT SORBET, CITRUS SALAD AND LIME SAUCE

MOMO (JAPANESE PEACH)

STEAMED CRAB, SWEET CORN AND XO DUMPLINGS

AGED ACQUERELLO RISOTTO, SPINACH, CAVOLO NERO, STRACCIATELLA, PINE NUTS

ORECCHIETTE PASTA, SPANNER CRAB, CHILLI, LEMON, WATERCRESS

COCONUT POACHED CHICKEN SALAD WITH CRISPY NOODLES

GAZANDER OYSTERS, PRUE’S VERJUS AND GIN ICE

PAROO KANGAROO FILLET WITH ANCHOVY BUTTER AND ROASTED BABY CARROT, BEETROOT AND WALNUT SALAD

POTATO GNOCCHI, GOAT, STINGING NETTLES, GOAT CURD, GREMOLATA

ROLLATA DI VITELLO AI FUNGHI

GIN VERJUS SPRITZ

MARRON WITH FERMENTED AND CONFIT TOMATO

GRILLED DUCK, RADICCHIO PURÉE, PRUNES SOFTENED IN BANYULS, WALNUT NOUGATINE

TASMANIAN SCALLOPS, SUNCHOKES, BLACK GARLIC AND TRUFFLE

FRIED OYSTER MUSHROOMS, SEA GRAPES, YUZU KOSHO

SMOKED MAPLE GLAZED DUCK

BARBECUED HANGER STEAK, SWEETCORN AND CHIMICHURRI

FREE RANGE PORK FILLET, MUSTARD SHARDS, SALTED BLACKBERRY SAUCE

CRISPY EGGPLANT, SEA SCALLOPS, XO, STREAKY BACON

HIRAMASA KINGFSH CRUDO, AVOCADO, PUFFED WILD RICE, MISO, GREEN APPLE, NATIVE SEA PARSLEY

KANGAROO ISLAND PORK BELLY WITH CURRY YOGHURT, AUTUMN BRASSICAS, MUSCATEL AND CAPERS

STEAMED POMFRET FISH WITH LOCAL PIPIS AND SEA VEGETABLES IN A LIGHT JELLYFISH TAMARIND BROTH

CRUMBED GARFISH, YOGHURT TARTARE, HERB SALAD

BEEF AND GUINNESS PIE

GRASS FED SIRLOIN, RED CABBAGE MARMALADE, SWEET POTATO, BONE MARROW

PANCETTA WRAPPED CHICKEN

BRAISED WAGYU BRISKET, PICKLED PEARL ONION WITH NASHI PEAR AND STRIPLOIN

COFFEE RUBBED BLACK ANGUS BEEF FILLET, BUNYA NUT PURÉE, FERMENTED CABBAGE, RUBY MUSTARD, MULBERRY AND NATIVE PEPPER BERRY JUS

ROASTED COWRA LAMB RACK, EGGPLANT, OLIVES AND PRESERVED LEMON

CALAMARI WITH SMOKED LEEK, VERJUS AND WAKAME OIL

VITELLO (FREE RANGE GRASS-FED VEAL TENDERLOIN, PROSCIUTTO, SAGE, CHARRED LEEK, SPINACH CROQUETTE AND LEMON BUTTER)

STEAMED FISH FILLETS WITH BLACK BEAN, CHILLI AND SHAOXING

TORCHED MISO, LORD HOWE ISLAND KINGFISH

WAGYU RUMP CAP WITH CRISPY TOFU AND EEL SAUCE

PRUE’S DOLMADES

24 HOUR WAGYU BEEF SHORT RIB WITH CITRUS SOY GLAZE

SPAGHETTI VONGOLE

STRAWBERRY JELLY WITH FRESH BERRIES

PORTOBELLO MUSHROOM PÂTÉ

LOIN LAMB CHOPS, BABY LENTILS AND ROASTED CAPSICUM

PENANG CURRY OF GRILLED BEEF

PRUE’S VERJUS SPRITZER

TRIFLE OF ROASTED PEACHES, RASPBERRY JELLY AND LEMON CREAM

GRILLED LEMONGRASS CHICKEN

BLUE SWIMMER CRAB WITH ZUCCHINI AND SEAWEED BUTTER

BRAISED PORK WITH UDON NOODLES AND BLACK VINEGAR DRESSING

BAKED ORANGE AND CARDAMOM CUSTARD TART

SWEET SHORTCRUST PASTRY

BAKED WHOLE BABY BARRAMUNDI, OYSTER SAUCE, GARLIC, GINGER & SPRING ONION

FRESH SEAFOOD, PARSLEY AND HERB PASTA

RAG PASTA WITH FOREST MUSHROOMS AND BROCCOLINI

ROCK LOBSTER WITH FINE ASPARAGUS, WILD GREENS AND CITRUS

JAMON WITH FRESH BLACK FIGS