Christmas 2010

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Entrée 

Country style chicken liver terrine with warm onion toast

Vodka and dill cured Salmon with water cress, fried capers and grilled sour dough

Tea smoked lamb fillet on lemon yoghurt with a blood orange and fennel salad, pomegranate dressing

Salad of smoked duck and bosc pear with goats cheese and orange spring roll

Main course

Herb marinated lamb cutlets on braised lamb shoulder and pea risotto

“Market fish” on Smokey eggplant puree, crispy leek and herb salad and lemon yoghurt sauce

Porcini mushroom, baby spinach and ricotta tortellini with roasted butternut veloute and truffle oil (v)

Twice cooked baby chicken with creamed potato, summer vegetables and chicken jus

Pomegranate glazed roast turkey with steamed asparagus, baton carrots and cranberry jus (g)

Dessert 

Strawberry and apple risotto served warm with blue berry syrup and mascarpone

Baked Rich Belgium milk chocolate tart, chocolate pastry, crème fraiche and berry compote

Grenadine poached pear with Turkish delight baked in filo pastry, almond praline and pistachio ice cream

Steamed Traditional Christmas pudding with frangelico, brandy custard and vanilla bean ice cream (x)

(g) gluten free (v) vegetarian (x) gluten free by request

This Menu is Subject to Change

Inclusive of a Freshly brewed Tea & Coffee Buffet

Chef's Selection of Hot & Cold Canapes served for 1/2 hour on arrival, $8 per person

Lunch

2 Courses Served Alternately, $40 per person

2 Courses 2 Choices, $45 per person

3 Courses Served Alternately, $60 per person

3 Courses 3 Choices, $70 per person

Dinner

2 Courses Served Alternately, $50 per person

2 Courses 2 Choices, $55 per person

3 Courses Served Alternately, $60 per person

3 Courses 3 Choices, $70 per person