SET
MENU 2
- ENTREES
Warm chicken
salad with roasted pumpkin, crispy sweet potato and honey soy.
Salt and pepper squid with sweet chilli tomato jam, sautéed silverbeet and pinenuts.
Pork and beef san choy bow with been shoot, crunchy noodles and hoisin.
Asparagus quiche tartlet with beetroot syrup, sautéed mushroom and baby leaf.
SET MENU 2 - MAINS
Tender lamb shanks with paris mash, asian salad and honey mustard.
Roasted chicken breast with mediterranean vegetables and tarragon cream.
Grilled atlantic salmon with kipflers, dill and cucumber fettuccini and light sour cream.
Vegetable lasagne with bechamel sauce, rocket salad and dill mustard dressing.
