Main Restaurant Menus
Two Choices Per Course (UP TO 80 PAX)
One Choice Per Course (OVER 80 PAX)
CANAPES
TRUFFLE, SPINACH AND HEIDI GRUYERE BALLS
TARTLET OF GOAT’S CURD, TOMATO CONFIT AND BABY BASIL
CROSTINI OF SMOKED SALMON, CHIVE AND LIME MAYONNAISE
KING PRAWN SPRING ROLLS
MENU
SEA PEARLS, SASHIMI TUNA, OCTOPUS, SMOKED EEL, EGG WHITE PEARLS
SEARED SEA SCALLOPS, ASPARAGUS, PEAS, SPRING ONIONSBABY FENNEL, SAUCE VIERGE
SALAD OF YOUNG VEGETABLES, GOAT'S CURD CIGAR, LEMON JAM
SALAD OF FRESH GREEN FIGS, SPANISH JAMON,
BUFFALO MILK MOZZARELLA, ALMONDS, YOUNG HERBS
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SEARED FILLET OF NORTHERN TERRITORY BARRAMUNDI, YOUNG LEEKS,
FENNEL, CELERY HEART, PEA SEEDLINGS, ZUCCHINI FLOWER, LEMON CONFIT BUTTER
ROASTED FREE RANGE Chicken BREAST, SOFT WHITE POLENTA, TALLEGIO,
BABY RADISHES, SPRING ONIONS, OLOROSO SHERRY
FILLET OF GRAIN FED BEEF SERVED MEDIUM, SWISS BROWN MUSHROOMS,
ESCHALLOT, YOUNG SPINACH, HORSERADISH AND PARSLEY BUTTER
EIGHT HOUR SLOW BRAISED LAMB, VEGETABLE POTAGE,
CARROT AND SAUTERNE PUREE
VEGETARIAN OPTION
SPRING VEGETABLE TARTLET
SIDE DISHES SERVED WITH MAIN COURSE
MIXED LEAVES WITH CABERNET VINAIGRETTE
ROASTED KIPFLER POTATOES WITH FRESH HERBS
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ORGANIC RASPBERRIES SET IN THEIR OWN JUICES,
VANILLA PANNA COTTA
CRÈME CARAMEL, SAUTERNE JELLY, CARAMEL ICE CREAM
VANILLA SEMI FREDDO, PASSIONFRUIT CURD, SOFT MERINGUE
VALRHONA CHOCOLATE CAKE
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COFFEE, TEA AND PETITS FOURS
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ADDITIONAL CHEESE PLATTER TO SHARE AT $15 PER PERSON
