Eureka 89 - Dining & Events

Warm molten chocolate cake with a raspberry coulis and vanilla bean ice cream.

With cauliflower puree, crispy pancetta, and a lemon-caper beurre blanc.

Served with a parsnip dauphinoise, seasonal greens, and a rich rosemary jus.

Arborio rice cooked with a medley of wild mushrooms, truffle oil, and parmesan. Finished with fresh herbs.

Oven-baked barramundi with crushed potatoes, asparagus, and a salsa verde.

Roasted beetroot, whipped goat cheese, candied walnuts, and rocket with a balsamic glaze.

Crispy confit pork belly with apple compote, celeriac puree, and a cider reduction.