Sample Menu
Entree
- Tian of prawn & crabmeat with cucumber, fennel and
citrus garnished with salmon pearls
- Vietnamese beef salad with sesame omelette, Asian herbs
and sweet green chilli sauce
- Goat chevre tart tatin with fig marmalade and poached
asparagus
- Eye fillet of beef with fine caponata, shaved blue
cheese and basil infused olive oil
- Coconut poached chicken breast with mango and ginger
sambal dressing
Main course
- Barramundi fillet on prawn & pea risotto with a saffron
and citrus beurre blanc
- Eye fillet with capsicum & chilli red wine sauce topped
with wilted spinach
- Chicken breast with four-cheese raviolo, saffron braised
leek & pea and topped with tomato puree
- Rosemary & garlic marinated lamb rump on potato & pea
crush with a port glaze
- Eye fillet of beef with balsamic & rosemary mushrooms,
garlic chat potatoes and sticky glaze
Dessert
- Rich chocolate tart with balsamic strawberries and
double cream
- Passionfruit sabayon with brandy snap
- Apple & rhubarb crumble with yoghurt icecream
- Citrus & pistachio syrup cake with double cream and
candied Clementine
- Vanilla bean pannacota with blood orange jelly and
pistachio biscotti
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