Select two items from each course. Served alternately.

Entrees

Eight “A” grade Dawson’s oysters served natural or topped with chardonnay poached king prawns and grilled with a pink peppercorn hollandaise

Salt and pepper king prawns served on a salad of snow pea shoots, roasted Spanish onions and drizzled with a wasabi mayonnaise

Beef and pancetta tortellini with button mushroom and braised leek sauce

Smoked salmon served on a potato and chive pancake, wild rocket and a horseradish cream dressing with deep fried capers

Avocado salsa topped with fresh prawns, smoked salmon, Dawson’s oysters and a pickled cucumber vinegarette

A selection of fresh seafood poached in a traditional mornay sauce and wrapped in filo pastry served with a leek and white wine cream sauce

Chargrilled lamb fillet served on a snow pea and lime risotto with a red wine reduction and oven-roasted tomatoes

Chicken tenderloin and fresh mushroom vol au vent served on wilted English spinach and seeded mustard sauce

Smoked chicken, pancetta, mushroom, sundried tomato penne pasta with a peanut pesto cream sauce

Mains

Crispy skinned duck breast topped with deep fried Chinese cabbage and plum ginger pickle

Noisette of lamb filled with spinach and prosciutto topped with eggplant puree and French mustard jus

Beef tornadoes, chargrilled and served with a duo of red wine jus and béarnaise sauce

Fresh Barramundi fillet topped with a macadamia nut crust, oven-baked and served with a champagne and citrus beurre blanc

Chicken breast filled with a king prawn mousse, roasted and topped with a prawn bisque sauce and salmon roe

Char-grilled veal cutlet served with a mushroom ragout and deep fried onion rings

Lamb fillet filled with basil and sundried tomatoes served with a garlic and chive jus and topped with an olive tapenade

Desserts

Mango and vanilla bean crème brulee with strawberry, passionfruit and rhubarb compote

Homemade profiteroles filled with a Galliano crème pat drizzled with white and dark chocolate sauce

Strawberry sable with praline cream served with peach schnapps anglaise and toffee strands

Chocolate basket filled with seasonal fruits and berries topped with honeycomb ice cream and raspberry coulis

Pecan nut pie topped with king island cream and butterscotch sauce

Traditional tiramisu with chocolate chards and Kahlua infused anglaise

Individual mini pavlova topped with berry compote, fresh cream and passionfruit coulis