| CHEF'S SELECTION - MENU No 2 |
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| Please choose one entree, one dessert, and two main meals
(served alternately) |
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| ENTRÉE |
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Spinach herb and ricotta ravioli
W / rich basil and tomato sauce
(option of roasted sweet potato and coriander)
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Blackened salmon
On fennel and baby cos salad
W / tarragon aioli
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Leek and mushroom fuellette
W / chive and white wine cream
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Basil and roasted tomato soup
W / parmesan and chicken quenelles
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| MAINS |
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| (all served with seasonal vegetables) |
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Lamb Rump
W / olive and rosemary jus
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Whole baked spatchcock
Basted with sage and thyme oil
W / pine nut and mandarin glace'
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Herb crusted barramundi
W / chilli and lime hollandaise
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Char grilled Veal cutlet
W / garlic mash and pink pepper jus
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Rib eye fillet
W / forest mushroom and cabernet reduction
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| DESSERT |
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Better bread and butter pudding
W / rum and raisin ice cream
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Hazelnut meringue
W / mocha mascarpone and berry coulis
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Almond and raspberry tartlet
W / nougat anglaise
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From our self service Tea and Coffee Station
Freshly Brewed Coffee and Picnic Point after Dinner Mints
Sir Thomas Lipton Premium Tea Selection
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2 Course $42.50 per person
3 Course $49.00 per person
Canapes & 2 Courses $52.50 p.p. |
| Price inclusive of GST. 20% surcharge applies on Public Holidays
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