Frederick’s a la carte Menu

Entrée

Ricotta and prosciutto gnocchi, capers, sage brown butter (gf)

Crispy duck breast, rocket, walnuts, chives, grapefruit sauce (gf, lf)

Pan-fried pork filet, warm zucchini and pine nut salad, sesame dressing (gf, lf)

Trio of mushroom risotto, double cream brie, fresh parmesan cheese (gf, v)

Roasted garlic and coriander prawns, stir-fried vegetables Thai-style, mild red chilli (gf, lf)

Mains

Darling Downs eye filet, pomme galette, garlic buttered green beans, pink peppercorn sauce (gf)

Crispy skin organic chicken breast, French potato bake, oven-roasted aubergine, field mushroom sauce (gf)

Northern Territory Barramundi filet, roasted rosemary chat potato, confit leek julienne, dill and lime sauce (gf)

Lamb back strap, served medium, seared haloumi, cherry tomatoes, baby spinach salad, balsamic dressing (gf)

Soft polenta with garden-fresh baby beetroot, three pea salad, French goats’ cheese, strawberry vinegar reduction (v)

Desserts

Apple tarte tatin vanilla bean ice cream, double cream, butterscotch sauce (v)

Dark chocolate tart, blueberry compote, fresh raspberries, orange coulis (v)

Mango and passionfruit pavlova, passionfruit coulis, Chantilly cream (gf, v)

Tiramisu Charlotte, white chocolate ganache, red delicious apple and star anise chutney (v)

Lemon meringue tart with lime coulis, lemon sorbet, lime coulis, mint (v)