A La Carte

Make selections:

Roasted Cauliflower and blue vein cheese soup served with toasted herbed focaccia bread(V)
Chargrilled asparagus tossed with spiced beetroot, topped with crumbed Greek fetta and pine nuts (V, GF)
Pulled Bonconcini, roast  tomato and capsicum, rocket, spinach salad  (V, GF)
Lamb Koftas served with mint and yoghurt dressing ( GF)
Dukkah lamb cutlet with blistered cherry tomatoes on a cauliflower puree bedding
Chicken fillet, prosciutto, brie, spinach roulade with white wine jus
Blanchaille (whitebait) patties topped with dressed mixed leaf salad and orange aioli
Seared scallops with beurre sauce served with crunchy apple salad (GF)
Salt & Pepper Calamari with lemon wedge, garlic aioli served with rocket and radish salad
Crispy skinned ocean trout, celeriac remoulade seasoned with lemon herbed olive oil (GF)
Pumpkin, ricotta & tarragon cannelloni in tomato and basil sugo. (V)
Potato gnocchi with butter and sage topped with shaved parmesan (V)

Make selections:

Braised lamb set on pea and saffron risotto with Syrah jus (GF)
Herb and garlic coated Rack of lamb with roasted pumpkin, potato and pepper jus (GF)
Eye fillet with sweet potato puree, blistered cherry tomatoes, buttered spinach, shallot and red wine jus (GF)
Grilled fillet mignon wrapped in bacon with potato duchess, chargrilled asparagus in brandy mustard sauce
Quinoa crusted Atlantic salmon with buttered broccolini, chat potato and zesty crème fraiche  (GF)
King George whiting fillet, vegetable ratatouille and lemon butter sauce (GF)
Roasted duck breast with orange glaze set on braised red cabbage and orange mandarin sauce (GF)
Chicken breasts filled with goat’s cheese, baby spinach served with roasted capsicum, eggplant, zucchini salad and herb jus (GF)
Pan seared chicken breast in tomato and basil sugo with green split olives, capsicum, mushrooms set on herbed pilaf (GF)
Chicken Normandy Crepe with baby spinach and mushroom sauce
Slow cooked pork belly roast infused with fennel, herbs, potato rosti and fennel and white wine jus (GF)
Grilled eggplant involtini filled with ricotta, spinach, mushroom set on polenta topped with tomato basil sugo. (V,GF)
Pumpkin, ricotta & tarragon cannelloni, tomato and basil sugo (V)
Potato gnocchi with butter, sage and topped with shaved parmesan (V)

Make selections:

New York cheese cake with fresh cream and raspberry coulis (V)
Chocolate and chia seed mouse topped with coconut cream and fresh berries (V,GF)
Bailys crème brulee served with vanilla bean ice cream (V)
Flourless chocolate cake with oozing chocolate centre, served with caramel sauce  and strawberries (GF)
Tiramisu – savoiardi biscuits infused with coffee, layered with mascarpone and topped with raw cocoa (V)
White chocolate panna cotta with forest berry compote  (V)
Lemon meringue tart served with cream and orange sauce (V)
Strawberry crepe served with cream and vanilla bean ice cream (V)