Entree
 Gravalax of Salmon
on pickled Cucumber and Crabmeat Salad, Balsamic Glaze
Smoked Salmon
on Potato Galette with Cucumber, Fennel and Caper Relish
Mediterranean Octopus and Prawn Salad
with Tapenade Vinaigrette
King Prawn, Smoked Salmon and Oyster Plate
Watercress and Radicchio Salad
Chargrilled Beef Salad
spiced with Coriander, Lemon Grass, Chilli, Rice Vermicelli and Black Olive Salsa Verde
Chicken and Spinach Risotto
crispy Shallots with Salt spiced Prawns
Salad of Herbed Beef
on toasted Brioche with grilled Eggplant, Ricotta, Witlof, Baby Cress Salad
Smoked Chicken Salad
with Mango, Macadamia Nut, crispy Vermicelli and Black Olive Salsa Verde
Peking Duck Salad
with Baby Corn, Water Chestnuts, Coriander and Bean sprouts, Sweet Soya Dressing
Main Course
Herb Crusted Schnapper Fillet
with Salad of Curly Cress, Spec and Lime Aioli
Pan fried Schnapper Fillet
on sauteed Japanese Scallop, Kipfler Potatoes, Marinated Cherry Tomatoes, Fennel Remoulade
Baked Atlantic Salmon
with Dukkah and Onion wrapped in Pastry with Asparagus and Champagne Beurre Blanc
Grilled Ocean Trout
with Salad of Crabmeat, Avoacado, Lilliput Capers, Lemon and Tomato Salsa
Crispy Skin Barramundi
with Oyster Mushrooms, Rocket, Watercress Salad and White Truffle Oil
Gippsland Beef Fillet
on Olive and Potato Rosti, braised Capsicum and Red Wine Jus
Gippsland Beef Fillet
on Ragout of Forest Mushrooms, baby Spinach and Salsa Verde
Pan fried Veal Medallions
on grilled Polenta, Prosciutto, Tomato, Pearl Bocconcini and Marinated Artichoke
Spiced Rack of Lamb
on Chickpea Fritter, Cucumber and Mint Raita
Rosemary and Garlic scented Lamb Rump
on Pepperonata and Bulgarian Fetta, Green Pepper Jus
Dessert
Hazelnut and Nougat Ice Cream Terrine
Vanilla Bean Sauce and Raspberry Coulis
Orange and Cranberry Pudding
with Blood Peach Puree
Apple and date Tartin
with Vanilla Bean Gelato and Sugared Biscuit
Choocolate and Walnut Mousse
with Ginger Sable and Ricotta Cassata
Mixed Summer Gelato
with sweet Crostoli
Mango and Passionfruit Mousse
with King Island Cream and Fresh Strawberries
Steamed Chocolate Pudding
with Sour Cherry Centre served with Brandy Cream
Fig and Brandy Chessecake
with Raspberry Coulis
Tiramisu Bombe
with Blackberry Puree
on forest Berry Compote and Zabaglione
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