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| MAINS |
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Baked blue-eye cod w/ potato gateaux & a lemon caper butter |
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Char grilled veal loin w/ porcini mash & port jus |
| Roasted lamb
loin served with lime marmalade jus |
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Classic beef eye fillet with bearnaise sauce |
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Chicken breast w/ olive mash & herb jus |
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Twice cooked duckling w/ green pepper & morello cherry relish |
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Herb crusted barramundi
W / lemon and tomato relish |
| Chicken
breast w/ wilted spinach and Spanish onion confit |
| Grilled lamb rump w/ sweet potato and a honey mint glaze |
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Roasted pork fillet w/ apple relish & currant cream sauce |
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Juniper roasted beef loin with mixed mushrooms and cabernetjus |
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Baked salmon fillet w/ a saffron sabayon |
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