Traditional minestrone soup with parmesan shavings
Grilled prawn and chorizo salad with rocket, fetta, cherry tomatoes lemon oil and mint dressing
Potato gnocchi with chargrilled vegetables in a basil and tomato Napoli sauce
Thai calamari salad with vermicelli noodles and a lime and sweet chilli dressing
Caramelized onion and wild mushroom ragout served on chargrilled polenta with baby rocket
and a vino cotto dressing
Smoked salmon and crab terrine with fennel, tomato, avocado salsa and baby herbs
Poached chicken salad served with pears, dried cranberries, frizze lettuce and champagne vinaigrette
Main course
Braised lamb shank served on crushed baby potatoes with a vine ripened tomato
and a roasted vegetable sauce
Oven roasted scotch fillet steak served on basil pesto polenta cake with wilted spinach,
forest mushrooms and a red wine jus
Chicken fillet with a chorizo stuffing served on pumpkin hash with broccolini and a red wine jus
Roasted Otway pork fillet cutlet served on braised red cabbage with French beans
and a spiced apple sauce
Grilled Northern Territory Barramundi served on Thai noodle stir fry with a tom yum sauce
Oven baked trout fillet served on horseradish mash with roasted beetroot, snow peas
and a lemon and thyme dressing
Peking marinated duck breast served on wok tossed Asian vegetables with a port and plum sauce
Additional dishes
Oven roasted kipfler potatoes $15.00 per table
Creamy Desiree mash $15.00 per table
Dutch cream potatoes Tuscan style $15.00 per table
Panche of mixed vegetables $15.00 per table
Rocket, Grana Pagano and vino cotto $14.00 per table
Radicchio and orange salad $14.00 per table
Baby Cos, parma ham and lemon oil $14.00 per table
Garden salad $13.00 per table
Dessert
Steamed Belgium chocolate pudding served with mint ice cream and a chocolate sauce
Caramelized lemon tart served with double cream and mango coulis
Warm apple and rhubarb crumble served with vanilla bean ice cream
Sticky date pudding served with a warm butterscotch sauce and rum and rasin ice cream
Raspberry and white chocolate cheesecake served with berry coulis, double cream and coconut hail
Vanilla creme brulee with spice pineapple and chantilly cream
Selection of Australia's finest cheeses with crisp breads and fruit (per table)
Two courses $43.00
Three course $52.00
Alternating surcharge $5.00 per person
