Chef Chad Miskiewicz and his team of chefs recently launched the Winter menu at the Globe Restaurant, Parmelia Hilton Perth. Highlights include:

Seared scallops in half shell
Eggplant caviar, vanilla & truffle cream reduction, baby Swiss chard

Jasmine tea poached chicken tortellini
Tomato vinaigrette, wilted spinach, fried capers

Star anise & orange glazed Mt Barker chicken breast
Honeyed witlof with basmati fried rice

Braised South-west lamb shank
In red wine & herbs, pea & truffle mash, baby root vegetables

Moroccan chick pea cassoulet
Cumin spiced pumpkin pita, harissa, coriander labneh

King prawns in sweet laksa broth
Rice noodles, zucchini ribbons, salmon mousse

Seared salmon with gremolata
Sherry glazed scallops, white onion & thyme veloute, chanterelle mushrooms

Pastry Chef Klaus Heim has created some tempting new desserts:
Bailey's & milk chocolate mousse pyramid, vanilla & chocolate crunch ice cream

Chai spiced honey cake, caramel poached pears, mascarpone ice cream

Click here for more information about the Globe Restaurant at Parmelia Hilton Perth.