Entrée’s

• Oyster and potato soup with crème fraiche and chives
• Half a dozen natural oysters served with fresh lime
• Seared beef salad with shredded cucumber, chilli and a lime, palm sugar dressing
• Smoked salmon and avocado salad with rocket and horseradish cream
• Sugar cured salmon with desiree potato, grainy mustard and dill sauce
• Puff pastry galette with caramelised onion, anchovy, olives and thyme
• Prawn and flathead terrine with mayonnaise and crusty bread
• Steamed Asparagus with poached egg dressing and reggiano cheese
• Linguine with sautéed local seafood, fresh tomato, garlic and white wine
• Pork, veal and ham terrine with orange and onion marmalade
• Char grilled quail and spiced lentils, with a pomegranate and honey dressing
• Saffron pappardelle with cured ocean trout, chives and salmon pearls
• Zucchini and ricotta fritters with roasted garlic aioli
• Warm soba noodle salad with teriyaki squid, snopeas and sesame dressing

Mains

• Pan-fried mulloway fillet with Provencal vegetables and basil pistou
• Rare roasted venison with braised red cabbage and confit beetroot
• Olive oil poached salmon fillet with cauliflower puree and steamed snopeas
• Grilled lamb cutlets with wilted spinach and caponata
• Fillet mignon with hollandaise, crispy potatoes and green beans
• Barossa valley soy chicken with Asian mushrooms and shallot relish
• Loin of lamb with parsley and pine nut stuffing and parsnip puree
• Snapper filled poached in fragrant coconut broth with rice noodle, mint and coriander salad (subject to availability)
• Puff pastry tart of roast capsicum and stracchino cheese with pesto
• Herb marinated veal rump with sautéed silverbeet, mushrooms and anchovy butter
• Confit duck leg with roasted pear and witlof salad and buttered hazelnuts
• Sticky roasted pork fillet with ginger rice cake, chilli and blackbean sauce
• Shoulder of pork with marmalade glaze and salad leaves
• Veal cutlets with orzo, bean and pea salad with almond skordalia
• Crispy roast garlic chicken with roast potato, olive and lemon
• Farmed Barramundi fillet with red curry sauce and jasmine rice
• Roasted fillet of beef with steamed greens, herb butter and a side of garlic bread

Desserts

• Profiteroles stuffed with orange icecream and bitter chocolate sauce
• Burgundian brioche pudding with blackcurrant puree and cream
• Sicilian lemon, ricotta and chocolate slice
• Mascarpone and white chocolate semifreddo
• Individual orange and passion fruit trifles
• Flourless chocolate ganache cake with strawberry compote and rich cream
• Roasted apple napoleon with cinnamon custard
• Baked honey tart with dates and pistachio praline
• Poached seasonal fruit with crème fraiche icecream and filo wafers
• Chocolate and hazelnut tart with orange and citrus sauce.

2 Set courses (entrée & main or main and dessert) $50 plus GST