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Entree
Tandoori chicken, with water cress, tomato, cucumber salad & minted yoghurt dressing
Salt and pepper calamari, with a micro herb daikon salad & a roasted pepper lime compote
Classic Caesar salad, crisp baby cos, pancetta, anchovies, egg, croutons & a light garlic aioli
Three cheese and spinach bourek, char grilled egg plant puree & a parsley salad
Shaved prosciutto di parma, salad of melon, parsley and lemon olive oil
Main Course
Chicken parmigiana with gypsy ham, semi dried tomato, mozzarella and vegetable caponta
Braised lamb shank in its own jus with sage mash and green beans
Seared Atlantic salmon with steamed bok choy, wasabi mash, tomato coriander salsa
Roasted porterhouse steak , with garlic mash, red wine jus and battered onions
Braised girello with buttered mash, young vegetables and a pommery mustard sauce.
Spinach and ricotta agnollotti with a roasted belle pepper and tomato confit
Salads& Sides
Roasted potatoes with sea salt and rosemary
Steamed seasonal green vegetables with parmesan
Mixed green salad with mustard vinaigrette.
Diced capsicum, onion, tomato and cucumber with grated feta salad
Dessert
Mixed berry, pavlova with chantilly cream and passion fruit
Seasonal fruit plate with lemon sorbet
Lemon and lime meringue tart with raspberry couli and chocolate ice cream
Black forest cake served with a sour cherry compote and white chocolate anglaise
Tropical baked cheese cake served with a roasted mango and coconut salad
Entree
Barbecued pork with green papaya, apple coleslaw and a chilli plum dressing
Portabella mushroom, manchego cheese and spinach tart with a wild rocket, walnut, pear salad
Gravlax of ocean trout, dill and chive blinis, micro herb salad, crème fraiche, fried capers and tobico caviar
Pan fried blue swimmer crab cake with fried king prawn, black bean salsa with avocado lime dressing
Rigatoni carbonara with pancetta, egg, cream, parsley and pepper
Spinach and ricotta cannelloni with Napoli sauce, and fresh basil
Main Course
Roasted of beef with a black mushroom duxelle, potato pumpkin gratin caramelized onions and a red wine master stock glaze
Yellow tail King Fish served on slow roasted bell peppers, white beans and fennel
Traditional Tuscan style devil's chicken served on roasted root vegetables with a lemon gremolata
Seared king prawns flamed in brandy, with a chilli garlic cream sauce, steamed rice and asparagus
Pan fried veal salt im boucca, with a soft herb polenta & a sage, olive jus
Roasted vegetable strudel on a potato rosti, sautéed spinach and tomato chutney
Salads& Sides
Roasted potatoes with sea salt and rosemary
Steamed seasonal green vegetables with parmesan
Mixed green salad with mustard vinaigrette
Diced capsicum, onion, tomato and cucumber with grated feta salad
Dessert
Flour less orange and poppy seed cake with orange syrup and mango ice cream
Passion fruit and raspberry cheesecake served with fresh berry compote and cream
Vanilla bean crème brulee with a seasonal fruit salad
Rich chocolate mud cake with berries, cream and raspberry sorbet
Sticky date and banana pudding with butter scotch sauce and hazelnut ice cream
White chocolate mousse with macerated citrus fruits and sesame tuille
Entree
Persian feta tart fine with pear, walnut, grape, cherry tomato salad with a balsamic glaze
Blackened beef Carpaccio with , asparagus Waldorf, pecorino cheese, lemon oil
Blue swimmer crab cocktail, gazpacho dressing, petit herb salad and battered oyster
Porcini mushroom and fresh herb risotto with a red wine reduction
Roasted king scallops with cauliflower puree and a raisin and caper salsa
Smoked chicken and avocado salad with a light citrus mango dressing, toasted macadamia nuts
Miso baby snapper fillet with a green pea puree, garlic chive oil
Main Course
Lamb florentine with vegetable caponata, cabernet sauvignon jus
Roasted boneless rib of beef with bourguignon garnish, potato puree, and red wine reduction
Roasted western plains pork cutlet with a celeriac, apple , remoularde and rasin chutney
Roasted spatchcock, Moroccan couscous, baby turnips and candid orange glaze
Spinach and ricotta agnollotti with a roasted belle pepper and tomato confit
Grilled fresh water barramundi fillet served on a spring onion mash, bok choy and sauce vierge
Grilled garlic king prawns with a saffron rice paella with citrus olive vinaigrette
Salads& Sides
Roasted potatoes with sea salt and rosemary
Steamed seasonal green vegetables with parmesan
Mixed green salad with mustard vinaigrette
Diced capsicum, onion, tomato and cucumber with grated feta salad
Dessert
Poached Coldstream strawberries with white chocolate mousse
Lime panacotta with a mango, kiwifruit, ginger & pistachio salad
Selection of Australia's finest cheese, accompanied by lavosh crackers and quince jelly
Chilled chocolate tart with toasted pecans, vanilla ice cream and chocolate ganache
Traditional tiramisu with coffee ice cream and pistachio biscotti
Tropical baked cheese cake served with a roasted mango and coconut salad
Steamed dark chocolate pudding with vanilla bean analgise and hazelnut ice cream
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