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main course |
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roasted lamb loin |
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with seasonal roasted vegetables and wild black rice
drizzled with a rosemary and thyme jus |
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caramelised pork fillet |
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with steamed asian vegetables and coconut sauce |
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beef fillet |
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served with a potato stack and shallots, drizzled with a
shiraz jus |
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crispy duck breast |
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with a potato config and a honey fig jus |
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corn fed chicken fillet |
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on a bed of pink potato and asparagus with spicy hummus
and fresh herbs |
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wild barramundi |
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encrusted with lemongrass and twin sesame seed, served
on bed of green tea noodles and a chilli vinaigrette |
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seared atlantic salmon |
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served with a wasabi and beetroot mash |
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eggplant cannelloni |
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with asparagus, mixed mushroom and turmeric almond |
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