DINING MENUS
These menus are merely examples of what we can do. We like to create menus just for you. We hope they provide a bit of inspiration.
ENTREES
Dukkha-crusted fillet of Longreach lamb, jeweled cous cous salad
Brioche-crusted prawns with coriander and green chilli aioli
Pumpkin and ham hock terrine, toasted brioche with piccalilli
Seared scallops with asparagus and fennel foam, quails’ eggs, prosciutto shards
Smoked Tasmanian salmon roulade, blini, cucumber and dill labne and pink grapefruit caviar
Goat’s cheese arancinetti with lemon-marinated zucchini, roasted beetroot and microherb salad (V)
MAIN COURSES
Preserved lemon, mascarpone and ricotta stuffed ravioli with roasted butternut squash, sage and Parmesan emulsion (V)
Fennel seed-crusted salmon with coconut and lime dressing, glass noodle, snow pea and sugar snap salad
Spiced Barramundi fillet with turmeric and coconut sauce
Quince-glazed corn-fed chicken supreme with truffle mash and baby vegetables
Pistachio and rosemary-crusted rack of lamb with confit shoulder pie, Dauphinoise potato, roasted winter vegetables
Beef eye fillet with triple cooked chips, braised oxtail, radish and red cabbage slaw, béarnaise sauce
DESSERTS
Chocolate ganache choux buns, hot chocolate sauce, vanilla and tonka bean ice cream, raspberry dust
Apple and cinnamon bread and butter pudding with Calvados custard
Tiâne of Black Forest gateau with boozy cherries
Patisserie on a plate - chef’s choice of three mini pastries such as:
Rum Baba; vanilla slice; chocolate biscuit brownie cake; strawberry sorbet
Elderflower meringue with bubbles-soaked berry salad; whipped passion fruit cream
Selection of fabulous cheeses with Parmesan shortbreads; house-made quince paste, grapes, and lavosh