Entrées

Rosemary scented scallops with creamy mash diablo sauce

Spanish onion & goat’s cheese tart, Shiraz sauce

North African spiced Squid with olive and lemon dressing and remoulade sauce

Handmade ravioli filled with slow cooked brisket, with pure of sweet carrots, beets and fresh parmesan with its own rich glaze

Mosaic of seafood in a bisque consume jelly with herbs and a cucumber and fennel salsa

Mains

Crisp skin free range chicken supreme, with sautéed asparagus, and vegetable ragout, kipfler potato and prosciutto garnish (GF)

Black Angus thick cut sirloin with sautéed green beans, garlic and sage roast baby potatoes, finished with mushroom pate and port jus (GF)

Crispy skinned salt water barramundi on a cucumber salad with sweet paprika, dill, Greek yoghurt and chilli oil with a lemon and thyme dressing (GF)

Peppered lamb loin with confit of sweet potato, wilted spinach, and a mint infused lentil jus (GF)

Traditional vegetable paella, saffron rice, and a touch of tomato (GF) (V)

Hand cut papadeli pasta with prawns and bugs in a creamy prawn bisque and fried capers

Desserts

Lemon infused panna cotta with mint syrup, citrus cream and pistachio nut praline (GF) (V)

Traditional baklava with roast macadamia nuts, Turkish coffee ice cream & sesame honey syrup (V)

Port infused chocolate tart, crème anglaise & vanilla bean ice cream (V)

Spiced poached strawberry pie with thick cream, drizzled with its own sauce and toffee swirl (V)

OR

The Chefs selection of Australian cheese, crackers & lavosh with homemade fruit compote

(per table only)

OR

Assiette of mini cakes and desserts (per table only)

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