8/7/2019 Seamstress Dinner Menu

http://slidepdf.com/reader/full/seamstress-dinner-menu 1/2

.

Seamstress autumn collection S M

Steamed sillen tofu hot pot in shitake broth, 10 20 with julienne snow pea & Chinese mushroom.

Pan seared wild harvest scallops stuffed 9 17 with tailor made XO,banana chili & fresh lime.

Soft shell crab on a snake bean puree, 13 24 with a sweet & sour chilli sauce

Pods of snake bean & golden sweet kumara poached 14 21 in won ton pastry, green pea & coriander puree, tobiko roe.

Smoked duck and enoki mushroom salad 14 21 with snow pea tendrils & water chestnutstossed in light soy and sesame dressing.

Twice cooked five spice quail, salad of fresh garden herbs, 15 28 cucumber julienne & pink ginger.

Steamed fillet of Hiramasa kingfish, parcel wrapped in banana -- 32 leaf scented with ginger, spring onion and our XO.

Caramelised red miso Pin-Tung eggplant on chilli salt tofu & 13 24 blanched canton greens, toasted sesame seeds.

‘Chinatown style’ bbq duck with sweet pickled lemons, -- 22 perfumed rice & blanched choy sum.

Twelve hour braised Berkshire pork belly, drunken potatoes, 13 24 steamed baby bok choy.

Charred fillet of Greenham beef. 18 34

Ponzu marinated rump cut of score 8 wagyu beef, wasabi salted -- 31 crisp desiree potato & garden herbs salad  

Accessories

Gai larn with lee kum kee oyster sauce

Steamed jasmine rice

Snow peas & water chestnuts with ‘master couturier’s’ sauce

8/7/2019 Seamstress Dinner Menu

http://slidepdf.com/reader/full/seamstress-dinner-menu 2/2

.

Sweets

Coconut, lime & pandan leaf tart with mango sorbet

Five spiced chocolate pudding with mandarin parfait & whiskey sabayon

Toasted black sesame panna cotta, ginger caramel & sweet potato candy

Flourless passionfruit soufflé with coconut ice cream

Rhubarb and marscapone filled pancakes, crumbed rhubarb candy, persian fairy floss with pistachio ice cream

Cheese

A selection of all three cheeses at 40 grams each A single serve of one cheese at 100 grams

P’ont-L’eveque (Normandy): cows milk, soft, washed rindStinky, sticky and soft

Bleu D’Auvergne (Aurillac): cows milk, soft, sticky rindRich, creamy and strong

Ossau Iraty (Pyrenees): goats milk, semi-soft, natural rindNutty, robust flavour

All our cheeses are served with homemade pear paste & Lavosh crackers

Stickies

‘06 Pressing Matters ‘R139” Riesling Coal River Valley, TAS 10 / 5

NV The Wilson Vineyard Zinfandel Clare Valley, SA 12.5/ 6

‘05 Le Tertre Du Lys D’Or Sauternes Bordeaux, FR 15 / 7

‘08 Gunderloch Riesling Auslese Rothenberg, GR - / 8

NV Chambers Muscat OR Muscadelle Rutherglen, VIC 6.5/

NV Romate ‘Ambrosia’ Moscatel Jerez, ESP 15 /

Organic fair-trade coffee by Gravity 4

Our own organic teas 4

*** Seamstress would like to remind guests that our dishes may contain traces of nuts and shellfish, pleaseadvise our wait staff