SET
MENU 1
- ENTREES
Thai spiced
wonton prawns with avocado, pickled ginger and coriander salsa.
Slowly roasted lemon and garlic lamb with mash and mint yoghurt leaf.
Salt and pepper squid with sweet chilli tomato jam, sautéed silverbeet and pinenuts.
Crackling pork belly with braised broad beans, caramelised apple and rocket salad.
Asparagus quiche tartlet with beetroot syrup, sautéed mushroom and baby leaf.
SET MENU 1 - MAINS
BBQ eye fillet with white bean puree, potato gratin, glazed carrots and bordelaise.
Roasted chicken breast with mediterranean vegetables and tarragon cream.
Barramundi fillet with risoni, tempura zucchini flower and tomato basil sauce.
Grilled atlantic salmon with kipflers, dill and cucumber fettuccini and light sour cream.
Vegetable lasagne with bechamel sauce, rocket salad and dill mustard dressing.
