Group Main Course Menu
 Beef Fillet
on Beetroot Puree, Potato Gnocchi, Red Onion Jam, Red Wine Jus
Grilled ocean Trout
served with Salt Cod Fritters, Baby Fennel and Capsicum Salad, Eggplant and Chorizo Marmalade
Prosciutto wrapped barbequed Free Range Quail
with caramelised Figs served on Borlotti Beans and Grilled Polenta, Pecorino and White Truffle Oil
Fillet of Pork Wellington
on shredded Pork Belly, Celeriac and Sweet Garlic Puree
Seared Kangaroo Loin
on glazed Dutch Carrots and Parsnips. Barbequed Chicken Chorizo
Veal and Mushroom Pie
Potato, Chive and Crispy Pancetta Mash
|
