Traditional Menu
Entrée
Brie, roasted shallot and bacon puff with dressed leaves
Sweet corn fritter with citrus ricotta crisp pancetta and kasoundi
Roasted onion, zucchini and feta tart with rocket salad and balsamic glaze (v)
Main Course
Oven roasted chicken breast, carrot and Swede crush and chicken jus
‘Black Angus’ sirloin with garlic and rosemary roasted chats potato, port jus
“Market Fish” on Smokey eggplant puree, preserved lemon, cannellini bean, black olive and avocado salad
Dessert
Lemon fantasy tart with Chantilly cream and wild berry coulis
Apple galette with vanilla bean ice cream
Warm chocolate brownie with pistachio ice cream
Delightful Menu
Entrée
Pork and veal terrine with tomato fondue and brioche
Pumpkin and goats cheese tortellini with baby spinach and pumpkin salad, freshly grated parmesan (v)
Smoked salmon, potato roesti, rocket leaves and hollandaise sauce
Main Course
Twice cooked half baby chicken with a tagine of pumpkin and eggplant, fragrant tomato broth, harissa and black olive dressed herbs
Garlic and paprika rubbed Lamb noisette, warm salad of Israeli cous cous, preserved lemon, mint, oregano and parsley
Wild barra fillet with lemon mash, seasonal greens and salmariglio dressing
Dessert
Tiramisu wrapped in dark chocolate with mixed berry compote
Caramelised orange brulee tart with passion fruit and chilli ice cream
Warm rhubarb and ginger crumble with vanilla bean ice cream
Luxury Menu
Entrée
Pork belly rillettes with warmed mini loaf and pickled salad
Duck and porcini agnollotti with sesame seaweed and hoi sin
Tea smoked lamb salad with lemon yoghurt and sumac
Main Course
Pork rolled with spinach, orange and tomato in prosciutto with braised red cabbage and plum jus
Rack of Lamb, frenched beans and pomme puree served with wild mushroom jus
Grain fed Eye Fillet steak, Dukkah spiced Kipfler potatoes, sautéed spinach, port jus
Salmon mignon with dauphinoise potato lime and ver juice beurre blanc
Dessert
Chocolate fondant amber with vanilla glace
Citrus assiette plate with chocolate and Cointreau sauce
Balsamic infused strawberries, almond tart with vanilla bean ice cream
