WINTER MENU
$70.00 per person (3 courses)
$60.00 per person (entrée and main)
Crusty bread rolls with local olive oil, balsamic and roasted garlic
ENTREE
Confit of Atlantic Salmon with roasted New Zealand scampi and pea mousse.
Steamed black mussels with white wine, herbs and garlic.
Soy poached quail with honey and soy glaze, organic buckwheat and preserved lemon salad.
Chicken, pistachio and bacon terrine with spiced figs.
Sauteed asparagus spears, crispy Serano ham, Fontina and soft poached free range egg.
Pan fried calves liver with red wine braised onion and potato cream.
MAIN
Roasted Nulkaba spatchcock, new season potato, celery and toasted almond salad and garlic dressing.
Rack of lamb on herb garlic and Gruyere cheese bread pudding with pea puree and red wine jus.
Confit of duck leg on beetroot risotto with steamed buttered baby asparagus.
Aged grainfed beef fillet glazed with balsamic on wild mushroom and blue cheese gnocchi.
Oven baked blue eye cod on pearl barley, sweet corn and prawn risotto with sweet corn cream
(All main meals served with steamed seasonal vegetables)
DESSERTS
Classic Valrhona chocolate tartlet with double cream
Maple cream caramel with toffee apples and almond praline
Treacle tart with french vanilla ice cream and treacle sauce
White chocolate parfait with chocolate brownie, caramel and dark chocolate ganache
Steamed prune pudding with caramel cardamon sauce and cinnamon ice cream
Drop off menu
We also have a Drop off Menu that you can reheat, or a BBQ menu you can cook for yourself.