Windy Point Restaurant and Café

Canapés
Chef’s selection of seasonal canapés

Menu

Bread
Organic sourdough

Entrée Tasting Plate
Hot smoked ocean trout on pumpkin remoulade
Mallala rabbit and pork terrine with pickled cumquats
Mushroom and gruyere filo with red pepper essence

Main Course
Slow Braised Clare Valley Gold Beef Fillet (served medium)
with gorgonzola potato compression, Dijon mustard, asparagus and baby beetroot
Corn Fed Barossa Farm Chicken Roulade
served with a Moroccan fried rice of almonds and raisins
Pan Roasted Good Fortune Bay Barramundi
atop a broad bean yoghurt sauce with potato lace and a fennel and mint drizzle

Main course served mixed beans, peas, shoots and sprouts with plum sauce

Dessert Tasting Plate
Hazelnut and Belgian chocolate palet
White chocolate and butterscotch brûlée
Coffee panna cotta in a mocha cup

4 Hour Beverage Package
Jansz Sparkling Cuvée, Tasmania
Nepenthe Sauvignon Blanc, Adelaide Hills
Torbreck Woodcutter’s Shiraz, Barossa Valley
James Boags, Coopers Pale Ale and Cascade Light beer, juice and soft drink
Vittoria espresso coffee and Planet Organic tea

Sample menu only, content is subject to change