Taste of

The Ternary

Designed for the enjoyment of the whole table, our discerning Taste of The Ternary menu, created by our culinary director Anthony Flowers celebrate fresh, top quality in season produce, with an emphasis on texture and balance of flavours.

TASTE OF THE TERNARY

  • Naan bread with smoked cucumber yoghurt and green mango chutney
  • Blow torched salmon with tempura avocado and soy wasabi dressing 
  • Chicken dim sim with ginger and shallot chutney
  • Grilled sirloin steak with potatoes of the day, baby spinach and red wine jus

WITH SCOTCH FILLET

  • Naan bread with smoked cucumber yoghurt and green mango chutney
  • Blow torched salmon with tempura avocado and soy wasabi dressing 
  • Pan fried scallops with Thai spices and peanut dressing
  • Tandoori spiced chicken with smoked eggplant puree
  • Grilled scotch steak with potatoes of the day, baby spinach and red wine jus
  • Baileys and chocolate martini with raspberry sorbet

WITH BALMAIN BUGS

  • Naan bread with smoked cucumber yoghurt and green mango chutney
  • Blow torched salmon with tempura avocado and soy wasabi dressing 
  • Pulled peppered beef in crispy pastry with water chestnuts and tamarind jam
  • Grilled Balmain bugs with garlic and lemon butter
  • Milly Hill tandoori spiced lamb cutlets with cauliflower puree
  • Grilled scotch steak with potatoes of the day, baby spinach and red wine jus
  • Ternary Eton mess with vanilla cream and fresh berries 

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Chefs Tasting Selection Taste of The Ternary
Chefs Tasting Selection