Sweet Corn fritter topped with sauteed wild mushroom,
semidried tomato and fresh watercress
garnished with crispy prosciutto and balsamic reduction
Eight “ A “ grade Dawson oysters served
Natural Or topped with florentine mornay sauce
Rocket and Feta tartlet, oven baked and drizzled
with a dill infused beurre blanc
garnished with spring smoked salmon and a caramalized
onion marmalade
Ravioli of Butternut Pumpkin tossed through a sage
cream sauce served with char grilled chicken strips,
shaved parmesan and extra virgin olive oil
Pan seared Sea Scallops accompanied with a chestnut
and mixed green salad finished with mango, coriander
and chilli salsa drizzled with raspberry vinaigrette
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Char grilled Beef fillet served on a bed of baked
zucchini, pumpkin and sweet potato and finished with
a red wine jus
Oven roasted Chicken supreme filled with sundried
tomato and Camembert cheese,
finished in a sweet corn and shallot broth
Grilled Atlantic Salmon fillet placed on a bed of
creamed leek and wilted baby spinach, with a capsicum
parsley butter
Mustard and garlic crust Rack of Lamb served with
Moroccan spiced cous cous and fresh oregano jus
Pan seared Pork fillet served on fragrant jasmine
rice accompanied by Thai coconut curry king prawns
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Citrus Crème Brulee garnished with orange,
almond and cardamon wafers
Passionfruit Souffle crepe served with a boysenberry
compote
Seasonal berry and saturnes jelly accompanied with
fresh balsamic strawberries
Steamed Raspberry and Fig pudding complimented with
cinnamon ice cream and vanilla bean anglaise
Housemade Prailine ice cream layered between chocolate
shortbread surrounded by a chocolate fudge sauce
