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