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Cream of asparagus soup
Vitello Tonato - traditional Italian poached veal with capers & tuna mayonnaise
Thai beef salad with rare beef, fresh herbs & peanuts
Sweet potato & coriander soup
Smoked trout with salad nicoise & olive tapenade
Home made gnocchi with rocket, goats curd, pine nuts & tomato sugo
Vine ripened tomato, feta, fresh basil & garlic bruschetta
Blue swimmer crab bisque
Roasted chicken terrine with cornichons & salsa verde
Steamed asparagus, broken egg, shaved parmesan & virgin olive oil
Smoked duck breast with shaved fennel, black olives, watercress & orange salad
Salmon gravlax with capers, crème fraiche & toasted rye bread
Char grilled chicken fillet cos hearts, crispy bacon & parmesan salad
Cheese croquettes with endive & herb salad & tomato salsa
Seafood bouillabaisse
Duck & porcini mushroom risotto with shaved parmesan
Fried calamari with wild rocket & lemon mayonnaise
Japanese nori & sashimi rolls
Carpaccio of beef fillet with rocket pesto & shaved parmesan
Grilled half shell scallops with lemon butter sauce & Yarra Valley caviar
Shallot tarte tartine with goat’s cheese & rocket salad
Main Course |
$19.50 per person |
Herb & parmesan crusted chicken fillet filled with smoked ham & fontina cheese served with wild mushroom sauce
Grilled boudin blanc sausage with lentil du puy
Moroccan spiced lamb shank, herbed polenta & tomato salsa
Wild mushroom risotto with parsnip chips
Greek moussaka layered with eggplant, beef mince & tomato
Fried calamari with celeriac remoulade & watercress salad
Corned beef with savoy cabbage, broad beans, green peas & grain mustard sauce
Main Course |
$26.50 per person |
Rotolo pasta filled with spinach & ricotta served with a brown butter sauce
Roasted scotch fillet, with cracked pepper crust served with French beans & caramelized onion
Warm duck confit on braised shallots, savoy cabbage & crispy pancetta
Roasted fillet of Tasmanian salmon, nicoise style with tapenade beurre blanc
Chicken breast served with spinach pilaf rice & tarragon sauce
Veal saltimbocca with prosciutto & sage
Roasted pork with sauerkraut, apple puree & sherry glaze
Main Course |
$29.50 per person |
Roasted free range chicken served with green beans & lemon thyme sauce
Milk fed rack of lamb with wilted spinach, eggplant caviar & rosemary sauce
Char grilled king prawns with Vietnamese coleslaw salad & fresh lime
Crispy skinned Moroccan chicken with minted yoghurt, tomato & braised green beans
Roasted eye fillet with potato gratin, Swiss browns & bordelaise sauce
Crispy skinned barramundi fillet with bean shoots & soy ginger beurre blanc
Roasted duck breast with kumquat marmalade & Asian greens
Dessert |
$10.50 per person |
Pavlova with cointreau macerated berries & mascarpone cream
Chocolate profiteroles filled with vanilla cream & hot chocolate sauce
Lemon tart with double cream
Spiced apple strudel with toasted walnut anglaise
Chocolate caramel hazelnut tart with clotted cream
Crème brulee with biscotti
Belgian chocolate mousse with spiced strawberries
Passionfruit curd tart with white chocolate ganash
Traditional bread & butter pudding with spiced anglaise
Liege waffle flavoured with fresh strawberries & rich chocolate sauce
Sticky date pudding with caramelized pear & butterscotch sauce
Exotic fruit salad with coconut custard & pineapple granita (seasonal)
Australian cheese selection with oat biscuit and quince paste
Milawa brie, Victoria
Tarago shadow of blue, Victoria
Pyengana extra mature cheddar, Tasmania
Jensen’s red wash rind, Victoria
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