3 courses · by Frederick
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)
Frederick will adjust any course for allergies, the season or your guests' tastes.