Entrée
Delicious Duck Crepe with Tomato Chilli Jam and Micro herb Salad
Smoked Salmon and Blue swimmer crab roulade, King island Horseradish cream
Poached Ocean trout Quenelle on Saffron Vin Blanc and Salmon Caviar
Caramelized Pork belly, homemade Tomato chilli jam, green Asparagus, crisp Potato cake
French/ American Vichyssoise, chilled refreshing creamy Potato and leek Soup
Mains
King Island Beef Fillet Mignon, Chateau Potatoes, Baby Broccolini and green Peppercorn / Brandy Sauce
Grilled Queensland Barramundi Fillet Lemon couscous, Lime and lemon butter sauce, wilted Baby spinach, roasted Cherry Tomatoes
Herb and Pine nut crusted Lamb Medallion with Gratin Potatoes, charred Eggplant Puree and Port wine glace
Braised Coq au Vine with Paris Mash Potatoes, caramelized Onions and baby green Beans
Slow braised Pork Cutlet in Red wine – Mustard Jus, sautéed Red Cabbage with Orange, grilled Asparagus and Onion confit
Desserts
Refreshing Raspberry Crème Brulee, Vanilla Chantilly Cream
Lemon and Lime Meringue Tartlet with Berry Coulis and Vanilla ice cream
Poached Pear with salted Caramel ice cream, Chocolate sauce and Chantilly cream
Viennese Sacher Torte, served with fresh Cream
Traditional Cheese Plater to share with mixed crisp bread