Oven fresh bread, warmed olives, butter, dips
Entrées
Angus beef tatar beetroot, egg yolk, melba toast, rosemary oil
“Tweaked” waldorf salad – smoked chicken, celery, pink lady apple, cos, almonds (gf)
Grilled banana prawns, sweet potato whip, sprouts, balsamic coulis (gf)
Hot smoked salmon, cucumber panna cotta, micro herbs, baguette
Grûyère cheese soufflé , tomato essence, basil, milk foam (v)
Mains
Slow braised beef cheeks, thyme potato mousseline, seasonal greens, red wine jus (gf)
Angus fillet cubes à la bourguignon, truffle polenta, apple, brussel sprouts & merlot jus (gf)
Sous vide chicken breast, puys lentils, asparagus, dijon mustard sauce (gf)
Herb rubbed lamb rump, red wine risotto, oven vegetable, salsa verde (gf)
Venison entrecote, parsnip purée, broccolini, blackberries, juniper sauce (gf)
Oven baked cod w`riesling & lemon, parsley risotto, green beans, saffron sabayon (gf)
Desserts
Dark chocolate ganache tart, cherry compote, mocca foam
Burnt mascarpone crème, summer berries, spiced juice, sorbet (gf)
Mango-yoghurt mousse, strawberries, meringue, coconut ice cream (gf)
Pear tarte tatin, red wine coulis, chocolate ice-cream
Selection of australian & imported cheeses, fig chutney, walnuts, lavosh