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