New Spring Summer Menus 2018

September 25, 2018 2:14 pm Published by

We’re so excited about the sunshine & our new menus!

At Cnk we love using seasonal ingredients! As we move into Spring Summer, we get to revamp our menus and create new dishes.

The cherry blossoms are blooming and the sun is finally shining (well, occasionally) in Melbourne and our Autumn Winter dishes are long gone.

Instead, we get to share our exciting, lighter menu we’ll be serving over the warmer months! Our seared scallops with nduja are a fun play on surf & turf, and feature sweetcorn, edamame and micro herbs.

We’re welcoming juicy pickled watermelon and radishes in our new Wagyu bresaola entree, with feta crumble and scorched pearl onions.

The feta brined Hazeldene chicken from our mains menu could possibly be the best chicken breast you’ve ever had! It sings with a fresh and vibrant fattoush salad, full of tomato, cucumber, red pepper, mint, red onion and black olive crumble.

There are so many more delicious new dishes, like our eggplant, lotus root & shiso leaf canapé, or our hibiscus, vanilla and strawberry cheesecake dessert! Find the full menu here. 

P.S. A big thank you to Complete Function Hire for the fab cutlery & some of these plates!

Get in touch if you’d like some more info!
[email protected] | (03) 9690 3024

The Cnk Team.

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