Gerhard’s French / Austrian

Entrées

Organic linguini with King Prawns in red capsicum and basil cream sauce

Marinated buffalo mozzarella with vine ripe tomato, rocket salad, grilled oyster mushroom, pumpkin seed vinaigrette (v)

Seared sea scallop, caramelized potato, wilted baby spinach, saffron sauce, herb and sundried tomato pesto

Cold seafood salad plate, Sydney Rock Oyster, smoked salmon, king prawn and honey roasted pumpkin spinach salad

Caramelized onion and zucchini tart with goat cheese, walnut salsa verde (v)

Mains

Baked free-range chicken breast, creamy tomato polenta, madeira jus, crisp broccolini

Oven roasted rack of lamb, rosemary jus, baby chat potatoes, red wine glace, asparagus

Grilled Tasmanian Salmon fillet with champagne sauce, lemon/herb risotto, almond broccolini

Veal Saltimbocca, veal medallions with sage and prosciutto, creamy kumara mash, sautéed baby beans

Pan fried Queensland Barramundi  fillet with roasted almond lemon butter, parsley potatoes, snow peas

Desserts

Viennese apple strudel with honey anglaise and fresh cream

Banana fritter with caramel kalua sauce and vanilla bean ice cream

Chocolate fondue with fresh seasonal fruit, dark chocolate sauce and marshmallows

Traditional black forest gateau with fresh cream

Mango crème brulee with marinated orange salad and chantilly cream

Book Chef

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Book Chef
2018-10-11T17:27:05+00:00