Sit-down Luncheon or Dinner Menu

Entree

  • Seared scallops w/ cauliflower puree, white miso, capers, chive lemon butter and nori
  • Seaweed Smoked salmon carpaccio, beetroot, baby cos and fennel shavings
  • Duck spring rolls with plum dipping sauce, roast pumpkin, avocado and rocket salad
  • Crumbed king prawns  with avocado salad topped with gazpacho salsa,  sauce aioli
  • Thai  style noodle  salad with tofu, lime, shallots, chilli, cashew nuts, ginger and sweet soy
  • Prawn ravioli with baby spinach, shaved parmesan and shellfish bisque
  • Trio of oysters, truffle, crispy speck and wasabi balsamic with baby cos
  • Caramelised onion and mushroom tart with dukkah coated haloumi, quinoa salad
  • Marinated buffalo mozzarella, vine ripened tomato, arugula salad, sauce pistou
  • Pan fried seared star anis quail breasts on salt and pepper aubergine with ratatouille and haloumi
  • Lobster Spring Rolls with sweet and sour watermelon sauce
  • Twice cooked cheese soufflé with bacon and cos salad, hazelnut oil and Dijon mustard vinaigrette
  • Salmon tartare, beetroot and wasabi salad  with truffle oil
  • Tempura eggplant with black sesame sauce and minted guacamole
  • Hickory smoked Tasmanian salmon, shiitake and black garlic aioli

Mains

  • Pan roasted barramundi with eggplant and tomato relish, broccolini, organic puffed quinoa
  • 220g organic sirloin steak, asparagus, snow peas and gratin potatoes
  • Roast cornfed chicken breast, wrapped in prosciutto, sweet potato puree, buttered leek, mushroom sauce
  • Grilled Lamb backstrap, baby bok choy, kipfler potatoes, caramelised onion and tomato jam 
  • Homemade potato and spinach gnocchi, light creamy pine nut pesto and dehydrated basil
  • Grilled Atlantic salmon, Asian greens, pickled radish and burned butter mayonnaise
  • Slow braised beef cheeks, Paris mash, shallot and red wine sauce
  • Beef fillet, Parmesan crust, white bean and bacon mash, rosemary jus
  • Seared tuna steaks on shredded fennel, cucumber, cherry tomatoes and caramelised onions
  • Poached Snapper fillet with creamed  spinach and lime butter sauce
  • Warm Confit of spiced duck with orange, hazelnut and dates
  • Roast herb cured pork belly with celery salt, cavolo nero, cinnamon roasted pumpkin
  • Ocean trout, cauliflower potato puree, coriander yoghurt dressing, soybean sprouts
  • Pan fried pork tenderloin, lentil cassoulet, Mushroom risotto, bush tomato chutney
  • Grilled seafood medley, crispy skinned salmon, seared prawns, salt & pepper squid, fresh prawns, black garlic Aioli

Desserts

  • Trio of chocolate desserts, walnut fudge brownie, cholate espresso mousse and Belgian choc ice cream
  • Iced Amaretto parfait with hazelnut crumble, macerated cherries and crème Chantilly
  • Strawberry medley, strawberry cheesecake, strawberry confit, sorbet and dehydrated strawberries
  • Vanilla bean Crème brulee, caramel crusted custard, seasonal fruits
  • Australian  cheese board , triple cream brie, cows milk blue cheese, soft goat cheese, crackers, lavosh, fig paste Selection of delicate petit fours and hand made chocolates
  • Beetroot Cheese cake with chocolate cream and copeaux
  • Flourless Orange and almond cake with citrus glaze
  • Roasted hazelnut sponge, Belgian dark chocolate mousse and Frangelico chocolate glaze
  • Traditional Ice Cream terrine, French vanilla, strawberry and chocolate, croquant crumble
  • Lime and Passionfruit Bavarois with coconut macaroons
  • Caramelised bananas and café mocha cream, salted caramel in verrine
  • Chocolate tart with poached pears and Sauce Anglaise
  • Warm apple and rhubarb crumble, Vanilla Ice Cream
  • Traditional tiramisu with Frangelico, espresso and savoiardi