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Menu
Entrées (Please select one)
- Cream of pumpkin and kumera soup with just a touch of curry, dressed with sour cream and grated nutmeg
- Toasted sourdough topped with bocconcini, basil, Proscuitto and parmesan warmed through
- Sliced Tasmanian smoked Salmon with an onion and caper salad
- Mediterranean char grilled vegetable salad with semi-dried tomatoes, Fetta drizzled with a honey balsamic basil dressing
- Warm roasted tomato bruschetta finished with shaved Parmesan
- Cold tart of watercress, pineapple salsa and trio of prawns with toasted coconut
Main Course (please select two to be offered as a choice to your guests)
- Duck confit on kumera roesti, layered snow peas complimented by a citrus glaze
- Supreme breast of chicken filled with creamy cheeses, wrapped in bacon, served with crunchy squashed potato and a honey seeded mustard sauce
- Roast fillet of beef on a potato rosti with a tomato, red wine and thyme glaze
- Salmon fillet baked in a blanket of salsa verde on a bed of steamed vegetables
- Chicken breast filled with mango, cream cheese and pine nuts, wrapped in filo with a mango glaze
- Baked rack of lamb with a lightly curried fruit chutney glaze
- Steaks of fillet of beef topped with roasted flat mushroom and traditional jus
- Baked perch on steamed rice and baby spinach accompanied by Thai coconut sauce
Dessert (Please select two to be offered to your guests as a choice)
- Vanilla Crème Brulee topped with berry compote, served with biscotti
- Light chocolate mousse sandwiched between hazelnut meringue
- Coconut ice cream heart dipped in chocolate and served on brandy chocolate sauce
- Raspberry sorbet and creamy light Cointreau ice cream pyramid finished with a ring of kataifi
- Meringue roulades filled with Lemon and lime cream
- French apple tart - a layer of sliced apple baked upon puff pastry with honey ice cream
- Grazing plates- A selection of mini desserts to be enjoyed at your leisure
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