Arrival Canapés

rosemary ricotta & caramelised onion filo wafer
peking duck, shallot & hoi sin rice paper rolls
smoked eggplant tartlette w tomatoes & sumac

Entree
[Please choose one of the following]

atlantic salmon gravalax
w lemoncello, lilliput capers & shaved cucumber

rannoch farm quail
w haricot beans, flat leaf parsley, chorizo & eggplant

dukkah spiced lamb fillets
w tzatziki potatoes, curly endive & mustard fruits

forest mushroom tart w leeks, verjuice & pecorino

Main Course
[Please choose one of the following]

free range chicken
w kipfler potatoes, eschalots, bacon & swiss brown mushrooms

mandalong lamb rump
w goats cheese mash, grilled courgettes, caper & parsley salsa

northern territory barramundi fillet
w potato & pea crush, milawa mustard emulsion

grain fed beef fillet
w horseradish & potato rosti, steamed spinach & red wine jus

caramelised sour cherry & lemon brulee w coconut tuille
f lourless chocolate & hazelnut praline pudding w frangelico fudge
fragrant orange syrup & polenta cake w basil anglaise
rhubarb & cointreau frangipane tart w rosewater syrup

pressed plunger coffee, teas & infusions
w handmade chocolate truffles

Please Note: The following are suggested menus, our chefs can tailor menus to suit any occasion.

Lunch & Dinner Menu 02

Arrival Canapés

smoked salmon w crème fraiche, chives & melba toast
harissa spiced quail w moroccan carrot & raisin salad
mini yorkshire w peppered veal & horseradish
confit tomato, onion & olive tartlette

soft sourdough rolls w unsalted butter

Entree
[Please choose one of the following]

ocean king prawn salad
w shaved green papaya, tamarind & vietnamese mint

trio entrée:
seared wagyu beef, spanner crab salad, demi tasse of tomato
& basil consommé

seared yellow fin tuna
w black sesame noodles, cucumber & preserved lemon

warm kytren goats chevre
w toasted macadamias, white balsamic & roasted beets

Main Course
[Please choose one of the following]

red snapper fillet w kaffir lime & shellfish

bisque, new potatoes & steamed spinach

roast angus beef
w celeriac puree, puy lentils, smoked bacon & rosemary jus

atlantic salmon
w lobster mash, asparagus & champagne fennel beurre blanc

corn fed chicken
w master stock, broccolini, shiitake mushrooms & soft dumplings

dessert tasting plate: pink grapefruit & rosemary jelly shot;
fig & apple strudel; white chocolate & lavender tart

pineapple & cardamom tart tatin w ginger mascarpone

white chocolate ganache tart w chilled raspberries

steamed pear, cinnamon & date pudding w poire william anglaise

pressed plunger coffee, teas & infusions
w handmade chocolate truffles