Group Booking Menus
Entree
 Sydney Rock Oysters
with Limoncello Sorbet
Ravioli filled with Porcini and Portobello Mushrooms
with poached Chicken, crisp Pancetta and Chicken Jus
Indian spiced Scallops
with Cucumber Salsa, Sweet Potato Veloute and Curry Oil
Peppered Roast Veal
with White Anchovies, Quail Egg, Roast Capsicum, Witlof and toasted Brioche
Salmon Gravalax
with Lime, Avocado, Confit Tomato, Crispy Capers and Fennel Mousse
Prawn and Pork Dumplings
with Corn and Eschallot Crumbs, Sweet Corn Puree
Seared Lamb, Spinach and Baked Ricotta Risotto
with Artichoke and Mushroom filled Zucchini Flower
Main course
Beef Fillet
on Beetroot Puree, Potato Gnocchi with 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, spiced Chicken Sausage
Veal and Mushroom Pie
on Cannelini Bean Puree, braised Peppers and Capers, Almond Gremolata
Dessert
Lavender Creme Brulee
with Lemon Crust and Pistachio Biscotti
Summer Mixed Gelato
with Crostoli
Mango and Cointreau Souffle
with Vanilla Bean Gelato
Hazelnut and Nougat Ice Cream Terrine
with Creme Anglaise and Raspberry Coulis
Chocolate Trio
Chocoltae lined Lemon Tart, Truffle Mousse & Chocolate Walnut Cake
Selection of Imported Cheese
served with Port soaked Figs, Guava Paste & Lavosh Bread
Vegetarian
Watercress, Witlof, Apple and Walnut Salad
Rocket, Pear and Parmesan Salad
Ravioli filled with Porcini and Portobello Mushrooms
with Confit Tomato and shaved Parmesan
Tempura Zucchini Flower
filled with Artichoke and Mushroom, Baby Fennel and Capsicum Salad
Baked Ricotta and Spinach Risotto
with Corn and Eschallot Crumbs
Grilled Polenta
with Salad of Barbequed Capsicum and Borlotti Beans, shaved Pecorino
Potato Gnocchi
with Pesto. Truffle Oil, crispy Capers and Parmesan
|
