This is head chef, Hamish Gilmor’s, first menu change at Crows Nest and we’re positive our customers won’t be disappointed with what he’s got in store this autumn, read on for a quick overview of some highlights from the new autumn menu.
tasting plate of ocean trout tartare w/ quail egg, cured roulade w/ goats cheese, and smoked w/ byessar
This refined and elegant dish might be considered ambitious to some, but Hamish has it looking effortlessly simple. The ocean trout is prepared in three different ways and we think you’ll be hard pressed to decide which you like best. There’s a tartare incorporating gherkins, pickled onion and mustard; a cured roulade where the trout is cured, sliced and then prepared to perfection with goats cheese; and finally a hot smoked offering paired with a Moroccan byessar, which is a blend of pounded broadbean, spices and herbs.
seared scallops w/ morcilla sausage, sauce vierge and parmesan crumbs
If you think seared scallops couldn’t get any more delicious, then you’ll be surprised by this scallop combination with the aromatic, spicy flavours of the morcilla sausage, which is a Spanish blood sausage. It’s then neatly teamed up with the sauce vierge, incorporating tomatoes, basil and olives, and topped off with some toasted parmesan crumbs for texture.
saffron risotto w/ moreton bay bugs, wilted silverbeet, black pepper and parmesan biscuit
This dish is as good as it sounds. It offers a comforting, rounded flavour using the wilted silverbeet and black pepper to effortlessly accentuate the flavour of the seafood.
braised seafood romesco w/ grilled king prawns, mussels, squid and blue eye trevalla
You’re in for a treat with some of autumn’s best seafood selected for this dish. The king prawns, mussels, squid and blue eye trevalla are blended with a romesco sauce, made using almond meal and red pepper, giving it a decidedly spicy twist.