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| sample formal sit down style menus | ||
| Entree | Main course | Dessert |
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goats cheese tarts (V) with caramelised onion, thyme and seasonal leaf salad roasted seasonal vegetable and grilled asparagus stack (V) with hungarian goats cheese Rotolo di spinaci (V) our version of this classic dish - ricotta and spianch thinly wrapped in fresh pasta and poached, drizzled with a sage butter. king prawn, mussel and champagne bisque on an artichoke and pumkin mash, garnished with oyster mushrooms and sping onion roasted woodland quail deboned on a bed of mushroom and swiss chard with a balsamic reduction and basiloil topped with a caper juz |
harrisa rubbed roasted
lamb back strap served with balsamic baby onion and beetroot relish on a lemon garlic mash Seared fillet of beef with borliotti bean, parmesan and oregan mash dresssed with silverbeet and roasted beetroot drizzled with a sheery juz Local blue eye served on a bed of lemon thym sweet potato mash with grilled snake beans and smoked fennel citrus glazed roasted duck with braised red cabbage and fennel seed with confit potato and a mint salsa verde bush pepper seared kangaroo with a rice pilau and mint raita dakkar crusted corn fed chicken breast served with sauteed swiss chard corggette and baby eggplant salsa and a red capsicum pesto |
apple frangipane flan served with king island cream and a rasberry coulis passionfruit brulee tart served with vanilla bean ice cream classic bread and butter pudding pear, chocolate hazelnut and wattleseed tart served with a wattle seed custard dessert trilogy creme brulee, sorbet and frangelico chocolate mousse australian cheese plate brie, cheddar and blue with quince paste, lavosh, muscatels fresh pear, and truffle honey |
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please contact us for our seasonally updated menus
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