Lydia’s Modern Australian Menu

Entrée

Twice baked goats cheese soufflé with cranberry, pear and walnut salad

Seafood salad with pomegranate salmoriglio

Pumpkin ravioli with crisp sage and toasted hazelnuts

Herb soup with ricotta parcels

Scallops with baby cos, roasted cashews, green apple and curry vinaigrette (GF)

Main

Herb crusted lamb loin with French beans, creamy cauliflower mash

Fresh market fish fillet with shaved fennel, blood orange salad, burnt orange vinaigrette (GF)

Organic crisp skin chicken, parsnip mash, roasted asparagus and salsa verde (GF)

Juniper berry and thyme infused beef fillet with blueberry jus, roasted beetroot, root vegetable mash (GF)

Vegetable stack (VEGAN)

Crisp potato rosti, portobello mushroom, roasted capsicum ribbons, wilted spinach, charred zucchini topped with parsnip crisps and balsamic glaze (GF/VEGAN)

Dessert

White chocolate raspberry tart with raspberry coulis

Sticky date pudding with caramel sauce (GF)

Lavender crème brûlée (GF)

Saffron and chocolate fondant

Citrus tart