Entree

tower of sautéed corn-fed chicken with chorizo sausage and avocado slithers served on a bed of mixed leaves and topped with a tomato and strawberry vinaigrette

blue cheese and crab tartlet topped with wood smoked salmon, baby capers and a tamarind glaze

freshly shucked oysters nestled with wasabi tobiko, brandade of salted cod with candied lemon dressing and crisp melba toast (half dozen or dozen)

chick pea and butternut pumpkin soup, garnished with goats cheese and asparagus frittata

marinated lamb fillet with peperonata encased in a sesame seeded puff pastry and served with a balsamic and nut brown butter vinaigrette

grilled queensland scallops topped with lime and champagne butter, served with a kipfler and black eye bean salad and caramelised red onion and valencia orange emulsion

vine ripened tomato and shitake mushroom risotto served with a petite herb salad and topped with a cashew nut and coriander pesto with beetroot essence

herbal tea smoked veal carpaccio, centred with sautéed wild mushroom and chestnuts and radicchio lettuce

house-made ravioli filled with fetta, goats cheese and spinach, coated in pernod and sage cream sauce and served with kumara wafers and straw vegetables

Mains

char grilled lamb loin with a cassoulet of borlotti beans encased in prosciutto and served with pickled cabbage and sauce mousseline

prime eye fillet resting on buttered potato cake with bush honeyed dutch carrots and leek served with onion jam and merlot jus

oven roasted baby barramundi rotolo topped with lime and brioche crust, sweet pea risotto cake and salmon roe salsa

tempura gulf prawns with cucumber, red onion relish and garlic poppadom mille feuille, accompanied by a sake and sweet soy dipping sauce

duo of duck - confit of duck leg on sweet potato and pink ginger mash with a rosemary cream sauce and pan seared duck breast with parsnip and roquette sauté with an apricot reduction

crispy skinned salmon fillet with filo and thyme potato bake, sugar snap peas and a pistachio and sherry vinegar dressing

corn fed chicken breast braised in rich tomato sugo and served with creamed white polenta and blanched asparagus

apple wood smoked pork short loin filled with macadamia, spinach and lemon farce and drizzled with a cranberry jus

caramelised vegetable tart with roasted garlic potato cream, parsley tuille and petite herb salad

Desserts

a selection of king island cheeses served with dried fruit and nut terrine, fresh bread and crackers

coconut and lavender panna cotta with poached valencia oranges

chocolate and hazelnut pudding with macerated strawberries and vanilla ice cream

caramelised banana and flaked almond cake with double cream

blueberry and ricotta cheese cake with peanut brittle

classic chocolate éclair filled brandy custard and double cream

brandy schnapps piped with mango cream and stewed boysenberries

Please select your desired menu and phone or email us for a quote.

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