|
entree |
|
|
|
ricotta stuffed zucchini flower |
|
with a sugo sauce |
|
|
|
salt and pepper squid |
|
with an asian herbed salad and a hint of chilli |
|
|
|
goats cheese tartlets |
|
with a caramelised onion, thyme and leaf saald |
|
|
|
roasted vegetable & grilled asparagus
salad |
|
with a hungarian goats cheese |
|
|
|
morton bay bug salad |
|
with pink grapefruit, coriander, shaved fennel tatsui
salad |
|
|
|
seasonal roasted vegetable stack |
|
with paprika goats cheese, balsamic
reduction and basil oil |
|
|
|
roasted pumpkin and haloumi stack |
|
with a pine nut snow pea sprout salad topped with a mint
juniper berry glaze |
|
|
|
gazpacho king fish |
|
with a saffron citrus glaze |
|
|
 |
|
|
