Functions Menu
Mains
- Duck breast with roasted pear, walnuts, cornmeal pancake and jus
- Saddle of lamb teeming with roasted eggplant, rosemary, and capsicum, with a slice of potato and cheese tart and drizzled with balsamic jus
- Aged eye fillet roasted with potato tart, spinach, shallots and jus
- Coq au Vin; a French classic - tender chicken breast in a superb red wine sauce with lardoons, button mushrooms, onions, carrots and kipfler potatoes
- Kangaroo fillet with wattle seed gnocchi, bush greens and a native pepper leaf jus
- Barbecued Moroccan spiced chicken breast served with vegetable tagine on a bed of cous cous and a side dressing of sumec yoghurt
- Pork rib eye with apple tartlets, side of braised red cabbage, fondant potato and crème fraiche
- Veal cutlet braised with plump blue cheese dumplings, sautéed zucchini and an exquisite port wine sauce
- Fillet of Blue Eye cod steamed with a selection of Asian greens displayed with wild shitake mushrooms and seaweed upon a miso broth and wasabi dressing
- Queensland fillet of Barramundi with a tropical ginger, lemongrass, chilli and coconut sauce, fresh coriander and a serve of steamed jasmine rice
- Filleted Tasmanian Atlantic salmon with warm kipfler potatoes, fresh asparagus and a tangy lemon mustard mayonnaise
- Individually baked whole baby pumpkins encompassing a Moroccan vegetable curry with a side of cous cous and cooling sumec yoghurt
- Baked polenta and char grilled vegetables, adorned with a roasted tomato sauce and fresh basil garnish
