Henschke Recipes

Recipe of the month

GAME TORTELLINI, MOUNTAIN HERBS, MELTED ORGANIC BUTTER, GAME REDUCTION

Featured recipe for May

See full recipe

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DRY AGED WAGIN DUCK

BRAISED WAGYU BEEF CHEEK WITH BURNT ONION MAYONAISE AND KALE

GRILLED PRAWNS WITH OREGANO AND LIME

MORAN FAMILY LAMB

SEAFOOD SALAD

ROAST BEEF WITH BRUSSEL SPROUT SLAW

HAM AND PARSLEY TERRINE

ROASTED COWRA LAMB RACK, EGGPLANT, OLIVES AND PRESERVED LEMON

SMOKED MAPLE GLAZED DUCK

CLAYPOT CHICKEN

BLACK BARLEY AND POTATO RISOTTO, WATTLESEED, CHESTNUT, LION’S MANE, TRUFFLE

ROASTED BEETROOT WITH RED ONION AND GOAT’S CHEESE

SIRLOIN, JERUSALEM ARTICHOKE – PURÉE, ROAST, CHIPS

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

LUCIA’S PASTA ALLE VONGOLE

FRIED OYSTER MUSHROOMS, SEA GRAPES, YUZU KOSHO

HEIRLOOM BABY CARROT SALAD, TOASTED HAY CURD, MACADAMIA PESTO

COBIA CRUDO WITH AGRODOLCE PEPPERS, ALMONDS, PROSCIUTTO

COAL ROASTED BROCCOLI HEART WITH SUNFLOWER VELOUTÉ

YELLOW CURRY OF CHICKEN – GAENG LEUNG GAI

PORTUGESE CHILLI KINKAOWOOKA MUSSELS WITH TOMATO AND CHORIZO

STEAMED CRAB, SWEET CORN AND XO DUMPLINGS

MOMO

PINK GRAPEFRUIT SORBET, CITRUS SALAD, LIME SAUCE

COCONUT POACHED CHICKEN SALAD WITH CRISPY NOODLES

ORECCHIETTE PASTA, SPANNER CRAB, CHILLI, LEMON, WATERCRESS

GAZANDER OYSTERS, VERJUICE AND GIN ICE

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

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

ROLLATA DI VITELLO AI FUNGHI

GIN VERJUS SPRITZ

MARRON WITH FERMENTED AND CONFIT TOMATO

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

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

TASMANIAN SCALLOPS, SUNCHOKES, BLACK GARLIC AND TRUFFLE

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 KING GEORGE WHITING, YOGHURT TARTARE, HERB SALAD

BARBECUED HANGER STEAK, SWEETCORN AND CHIMICHURRI

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

CALAMARI WITH SMOKED LEEK, VERJUS AND WAKAME OIL

VITELLO – FREE RANGE, GRASS-FED VEAL TENDERLOIN WITH PROCIUTTO, 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

RIB FILLET WITH EGGPLANT PURÉE

STRAWBERRY JELLY WITH FRESH BERRIES

CITRUS CURED KINGFISH

PRAWN SALAD WITH FRESH PEAS, GRILLED ASPARAGUS AND BLOOD ORANGE

PORTOBELLO MUSHROOM PÂTÉ

LOIN LAMB CHOPS, BABY LENTILS AND ROASTED CAPSICUM

PENANG CURRY OF GRILLED BEEF

WHOLE ROASTED RIB OF BEEF WITH N’DOLE

PRUE’S VERJUS SPRITZER

TRIFLE OF ROASTED PEACHES, RASPBERRY JELLY AND LEMON CREAM

ROASTED LAMB LOIN WITH ROASTED JERUSALEM ARTICHOKES

BLUE SWIMMER CRAB WITH ZUCCHINI AND SEAWEED BUTTER

CHILLI PRAWNS AND CALAMARI

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

ROCK LOBSTER WITH FINE ASPARAGUS, WILD GREENS AND CITRUS

JAMON WITH FRESH BLACK FIGS

BLUE SWIMMER CRAB WITH SALMON ROE