Crusty Bread rolls, dips and crudites

Entrée
Vegetarian risotto
with fresh green peas, rocket,
and macadamia nuts, topped with Meredith goats chevre

Confit of Berkshire pork
with shiitake mushroom, somen noodles and honey mustard

BBQ quail
butter flied on caramelised onion pissaladiere, rocket and balsamic

Pan seared spring bay scallops
with fresh fig, pancetta and rocket salad with raspberry vinaigrette

Grilled Yamba prawns
with spicy coconut & lemongrass sauce, parsnip mash & lime mizzuna

Mains
Roasted beef fillet wrapped in prosciutto
served on mixed wild mushrooms, potato rosti & hollandaise sauce

Corn fed chicken breast
crusted in gremolata with caramelised kipfler potatoes & cardamom pepperonata

Pan seared blue eyed cod
on steamed asparagus, crustacean mash potato and a champagne butter sauce

Crispy skin Atlantic salmon fillet
on citrus & fennel salad, fennel puree and passionfruit vinaigrette

Herb crusted baby lamb rump
with glazed baby beetroot, pomme Anna, roasted eschallot and sherry glaze

Desserts

Bittersweet chocolate fondant
with fresh raspberries and coulis

Mocha tiramisu
with shaved chocolate and Kahlua caramel

Toffee crusted lemon tart
with strawberry compote and rich double cream

Sticky date pudding
butterscotch sauce and King Island cream

Apple and strawberry crumble
with hazelnuts and vanilla bean ice cream

Freshly brewed coffee and tea with chocolates