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Platinum
 Make Platinum "your place"
The spot you most want to come to, whether for a special occasion or just the
perfect dinner out.
Of course, we strive to make every
occasion special here.
We start with the food. Cooked to perfection rosemary roasted lamb, stuffed with
chestnuts and raisins on buttermilk mash with creamed sugar loaf, followed by
caramelised pannacotta with cymarose strawberries. An extensive wine list,
mouth-watering entrees, fresh seafood, duck, pork belly and of course,
irresistible desserts.
Then we match the food with out of
this world service and a comfortable, relaxed ambience with incredible river
views, that's a world away from the routine.
Platinum isn't just the place to be
seen. It's the place to be seen having a fabulous time.
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Smoked Salmon with
Haloumi and Leek Tart
Pastry:
3/4 cup virgin olive oil
2 eggs
3/4 cup crushed aniseed
90ml warm milk
625g bread flour
1 tspn baking powder
3/4 teaspoon salt
Place wet ingredients in a bowl and whisk.
Blend dry ingredients in food processor. With the food processor running
add wet mix.
Once combined, wrap in cling film and chill for two hours in the
refrigerator.
Filling:
125g haloumi grated
125g ricotta
1/2 cup pure cream
4 eggs
1 tbsp finely chopped mint
2 leeks sliced
Add cream, eggs and ricotta in a bowl and whisk until a consistent
texture.
Fold mint and haloumi through mixture. Sweat leeks in butter and olive oil
in a saucepan over a low heat until soft. Roll pastry and place into 6 x
10cm pre-greased tartlet shells. Divide the leeks evenly among the tarts
and fill with cheese mixture. Bake in oven at 180 degrees for 10-15
minutes.
To Finish:
1 1/2 avocados sliced
500g smoked salmon sliced
1 ruby grapefruit segmented
1 bulb of fennel finely shaved
Upon each tart, layer in this particular order:
sliced avocado, smoked salmon, shaved fennel and ruby grapefruit.
Top with salmon roe.
Platinum Restaurant
14-16 Duporth Avenue,
Maroochydore
Telephone:: 07 5479 6575 |
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