Summer/ Spring


 

 

ENTREE

Baked prawns, scallops with tomato and fetta

Eggplant croquettes with tarragon aioli and tomato/mozzarella salad

Blue swimmer crab, shaved coconut and mint salad

Crispy skin duck breast with rhubarb ginger relish and parsnip puree

Spice crusted salmon with minted chutney and cucumber yoghurt salad

Coconut coated garfish  with Asian salad and lime aioli

 

MAINS

Manchego crusted pork cutlets on Spanish capsicum and tomato salad served with crunchy kipfler potatoes

Beef fillet with lemongrass, ginger and pickled green papaya salad

Roast rack of lamb with smashed broad beans, peas and mint with roasted vine tomatoes and potato/pumpkin gratin

Tea and spice smoked spatchcock with pickled cucumber and eggplant salad

Beef fillet with spicy beetroot, leek and walnut salad served with creamy parsnip

 

 

DESSERT

Australian and European cheese with lavosh and fruit

Crushed honeycomb, raspberry coulis and vanilla panna cotta

Passionfruit tart with  thick cream

Chocolate tart with raspberry coulis and thick cream

Five spiced panna cotta with poached pears and  palm sugar syrup

Soft meringue, passionfruit and strawberry roulade