Set Menu – 2 Courses $34.50 pp or 3 Courses $39.50 pp
Choice of two (2) per course.
ENTREE
Roast pumpkin soup with almonds, coriander & crème fraiche H
Caesar salad – baby cos, honey smoked bacon, garlic croutons, green beans with Parmesan & lemon remoulade dressing
Asian style BBQ pork salad with sweet chilli relish H
Cracked black pepper linguini with sautéed prawns & creamy garlic sauce *
Tandoori prawn & avocado salad H
Tomato & feta tart with wild rocket & parmesan V
Braised chicken risotto with chorizo & basil
Peppered lamb on mesclun salad with eggplant relish & tzaiki
Veal & mushroom vol au vent
Chicken, smoked ham, leek & Swiss cheese strudel with mustard cream sauce
Tempura prawns with crisp vegetable julienne, lime & capsicum chutney *
Fried spinach gnocchi with parmesan & tomato sabayon V
Sumac chicken tenderloins on saffron pilaf with cumin spiced yoghurt H
Smoked Tasmanian salmon on garden greens with sweet mustard dressing *
Thai beef salad on rice noodles with crisp iceberg lettuce & toasted peanuts
Rare roasted beef fillet & char grilled eggplant salad with watercress dressing *
MAIN COURSE
Roasted sirloin of beef with herb & mustard crust with port wine reduction H
MSA Hunter Gold prime fillet of beef with onion confit, horseradish creamed potato & beef jus *
Glazed salmon teriyaki with jasmine rice, baby bok choy & pickled ginger * H
Porterhouse steak with mustard potato puree, asparagus, roasted garlic & cherry tomatoes
Chicken breast on rosemary crushed potato with preserved lemon & pine nut salad
Sautéed pork cutlet with ginger, apple relish & maple sweet potato
Moroccan spiced chicken breast with tomato chutney & Southern Comfort cream
Baked field mushroom filled with creamy herb polenta & Napolitano sauce V
Beef medallion with potato gratin, apples, figs & Calvados sauce
Double baked lamb rump with Paris mash & Thermidor froth *
Char grilled chicken filled with mushroom duxelle with zucchini & feta fritter & crisp prosciutto
Grilled barramundi fillet on lemon grass coconut rice with sweet red curry sauce & mango coriander salsa H
Trio of lamb cutlets with potato cake, baby spinach & roasted garlic mustard aioli
Slow roasted beef sirloin on potato mash with wild mushroom sauce
Rum marmalade glazed rack of lamb with onion jus *
Baked feta cheese in filo on ratatouille of vegetables & aged balsamic reduction V
Chicken breast on barley cumin scented pilaf with wilted radicchio H
Grilled ‘fish of the day’ with potato & spinach frittata & saffron butter
DESSERT
Apple, mango & macadamia crumble with honey ice cream
Wattleseed pavlova with whipped cream & strawberries GL
Pear & almond tart with rhubarb compote & vanilla bean ice cream
Rose scented pannacotta with pistachio biscotti & Persian fairy floss *
Bittersweet chocolate & caramel slice with berry compote
Strawberry Mousse gateaux with bush honey crème
Warm liquid centre chocolate soufflé with vanilla bean ice cream & mango compote *
Individual sliced fruit plate with your choice of vanilla ice cream or raspberry sorbet GL
Mirrabelle plum & almond frangipane tart with cinnamon ice cream & crunchy mixed nut praline
Bailey’s tiramisu topped with chocolate filled profiteroles & strawberries macerated in Bailey’s *
A trio of citrus desserts – mandarin tartlet, blood orange sorbet & key lime bavarois *
Buttermilk & coffee parfait with bitter chocolate sauce & crispy hazelnut tuille
Filtered Coffee, Tea & Belgium chocolates
* Denotes additional $1.00 pp
GL = Gluten Free
V = Vegetarian
H = Healthy Option







