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| The following menu provides an array of suggestions
to tempt your taste buds. Please feel free to make special requests! |
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| Entrees |
 Shitake
and Swiss Brown Mushrooms in Puff Pastry with Baby Spinach, Pinenuts
and Marinated Fetta
Warm Basil and Balsamic Octopus with Endive and Grilled Lemon
Saute Chermoula Tiger Prawns in Banana Flower
Poached Lemon, Lime Basil Chicken Rolled and Filled with Roasted
Red Capsicum
Roasted Quail with Asparagus Julienne Radichio and Poached Quail
Egg
Veal and Smoked Salmon Roulade with a Lemon Mousse Sauce
Roasted Fig and Prosciutto on Baby Spinach with Walnut and Blue
Cheese Dressing |
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| Main Courses |
 Herb
Crusted Atlantic Salmon with Lemon Myrtle Sauce and Baked Sweet
Potato Stack
Chervil and Lime Marinated Salmon Steaks Served with Wok Seared
English Spinach and Parsnip Chips
Grilled Tuna Steaks with Fennel and Preserved Lemon accompanied
by Pink Eye Chats, Creme Fraiche and Black Caviar
Chicken Breast Wrapped in Prosciutto, Sage and Romanoff Cheese
on Potato Rosti with a Chardonnay Sauce
Chicken Braised in Spring Onions, Tarragon and Star Aniseed, with
Caramelised Fennel
Cajun Chicken on Blue Polenta with a Corn Coriander and Avocado
Salsa, Served with a Trio of Grilled Capsicum
Roasted Kangaroo Loin with Oyster Mushroom Jus accompanied by
Roasted Baby Beets and Zucchini Flowers
Roasted Rib Eye Rack Served with Fennel, Capsicum and Spinach
on Roasted Root Vegetable Mash
Herb Crusted Lamb Fillet on Roasted Root Vegetable Mash with a
Light Rosemary and Garlic Sauce
Roasted Saddle of Lamb with Anchovy Sauce Served with Caponata
Grilled Eggplant, Roasted Red Onion Capsicum and Grilled Haloumi
on Hommous Topped with Leek and Asparagus Saute |
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| Desserts |
 Chocolate
and Amoretto Tart with Double Cream
Tiramisu Ice Cream with Sweetened Mixed Berries
Pear En Croute with Hazelnut Patisserie and Butterscotch Sauce
Oven Dried Peach Apricot and Pear Compote in Cardamom Syrup with
Sweetened Goats Curd
Fruit Filled Almond Tulle with Champagne Sabayon and Almond Milk
Jelly
Nut Crusted Rolled Pavlova Filled with Wattleseed Cream and Illawarra
Plum Sauce |
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