3 courses · by Eddie
Eddie’s Modern Mediterranean
Entrée
- Slow cooked pulled beef ravioli on pureed sweet potato with baby carrots, beets and fresh parmesan
- Mosaic of roast vegetables with asparagus puree& herb salad (GF)(V)(VE)
- Cured King fish lightly peppered, with olive salt & sweet paprika, baby capers, fine sliced red onions, drizzled with lemon oil. Served with warm damper (GF on request)
- Crisp skinned pork belly celeriac puree & chilli marinated orange glaze (GF)
- Terrine of local prawns scallops & white fish with bisque cream and fennel leaves(GF)
- Roast quail with brown rice and grape, crisp Parma ham, jus-roti and thyme (GF)
Mains
- North African spiced corn fed chicken fried polenta, wild rocket, and semi dried tomato pesto (GF)
- Grass fed eye fillet caramelised shallots, mushroompâté, pave potato& green beans with port jus (GF)
- Crisp skinned duck breast with truffled cinnamon infused risotto brandied vanilla bean sauce & fennel puree (GF)
- Western district lamb shoulder rolled with pine nuts & spinach creamed goats cheese potato puree, & a mint infused lentil jus (GF)
- Roast pumpkin risotto with pepitas, saffron zucchini and Persian style feta (V)
- Salmon with crushed minted pea baby potato tomato, fennel and dark olive tapenade with a white balsamic dressing(GF)
Desserts
- Limincello infused panna cotta with citrus cream & pistachio crumbs (GF) (V)
- Apple tart date ice cream & sweet sherry caramel sauce (V)
- Chocolate case filled with an orange liquored sponge, Jaffa mousse with dehydrated orange (V)
- Spiced poached strawberry pie with thick cream drizzled with its own sauce and toffee swirl (V)
- Coffee parfait marinated fruit and nut with halva crumbs & honey wafer (V)
- The Chefs selection of Australian cheese crackers &lavosh with homemade fruit compote (per table only)
Eddie will adjust any course for allergies, the season or your guests' tastes.