Shrimp Cocktail
Shrimps dressed in sauce rosé topped with prawns served martini style
Warmed Lamb Salad
On mesclun, sundried tomato, pine nuts and crispy bacon,
drizzled with a feijoa and rum dressing

 

Confit of Pork Belly
Twice cooked Pork Belly on a medley of roasted vegetables and caramelised pineapple
Scotch Fillet
Medium rare scotch fillet, served on crushed herb gourmet potatoes, wilted spinach, Portobello mushrooms, air dried tomato, topped with cabernet jus
Market Fresh Fish
Market fresh fish served on a mixed seafood risotto,
with basil pesto and topped with parmesan

Crème Brûlée
Chef's Brûlée served with seasonal fruit salad and short bread
Sticky Date Pudding
Served warm with homemade toffee sauce and vanilla ice cream