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Soup: Choice of Two with fresh baked rolls

• Minestrone- A traditional hot steamy Soup incorporating fresh seasonal Vegetables, Baby Spinach, a blend of Red Kidney Beans and Smoked Bacon, garnished with Parmesan Crumb
  
• Thai Pumpkin Soup - Puree of Pumpkin garnished with Coriander, Coconut Cream, Mild Chilli and Chopped Shallots
  
• Goulburn Valley Tomato and Basil Soup with Peppers , Shallots and Fresh Bay Shrimps
  
• Cream of Asparagus Soup Garnished with Baked Almonds and Thickened Cream
  
• Asian Chicken and Sweet Corn Soup with Macerated Chicken Pieces and chopped shallots
  
• A Traditional Thick Country Vegetable Soup with a Tangy light curry and Crispy fried Shallots
  
• Purée of Potato and Leek Soup with Black Pepper, Crispy Bacon, Chives and a Creamy Liaison
  
• Cream of Wild Mushroom Soup drizzled with Sherry and garnished with Chopped Chives

Main Course: Choice of Two served with in season fresh garden vegetables

• New York Cut Prime Angus Beef served on a Butter Chive Mash with a Creamy Champignon or Cognac Peppercorn Sauce.
  
• Sliced Angus Prime Beef with a Dijon Mustard and Cracked Peppercorn Crust served on a Sweet Potato Mash with a Sticky Shiraz Jus
  
• Beef Wellington - Eye Fillet of Beef with Pate and Mushroom Duxelle individually enveloped in Filo Pastry, baked golden brown and served with a mild Peppercorn Brandy Sauce
  
• Slow Roasted Lamb Rump on a Potato and Pea Mash with a Minted Lamb Cabernet Jus
  
• Tender Braised Lamb Shank on a Black Pepper and Mushroom Mash with a Rosemary and Red Wine Sauce
  
• Veal Tarragon - Thick cut Baby Veal on a Sweet Potato Mash with a Chardonnay Tarragon sauce lightly flavoured with Mustard Seed
  
• Escallop of Veal Gruyere -Tender baby Veal enveloping Gruyere Cheese & Prosciutto, Herbed Crumbed and served Golden Brown with a Honey Teriyaki Glaze or with a Port Wine and Orange Sauce
  
• Chicken Florentine -Breast of Chicken filled with Spinach and Pine nuts served on a Citrus
• Risotto with a Tomato, Onion and Basil Provencal or a Dijon Mustard Sauce
  
• Chicken Philadelphia - Breast of Chicken filled with Philadelphia Cheese, Bacon pieces and Shallots, Herbed crumbed , oven baked and served with either a mild Coconut Curry Sauce or a Tomato , Onion and Basil Concaisse
  
• Breast of Peking Duck on Bok Choy and Baby Spinach with a Hoi Sin Plum and Ginger sauce sprinkled with Sesame Seeds
  
• Lemon Myrtle pork Loin with Parsley Mash, Apple Compote and Crackle
  
• Baked Fresh Fish of the Day on a Local Lip Mussel and Pea Risotto with a preserved Lemon Butter Sauce

Sweets: Choice of Two - served in equal quantities

• Lemon Meringue Pie- A Tangy Lemon Custard on a Sweet Biscuit Base topped with Fluffy Meringue and served with Berry Coulis and Double Cream
  
• Intoxicated Strawberries in a Chocolate basket with Passionfruit Coulees and King Island Cream
  
• Home Made Sticky Date Pudding with a Butterscotch Sauce, Home Made Ice-cream and Cream
  
• A Tangy Citrus Lemon Cheesecake with Raspberry Coulis and Rosettes of Cream
  
• Apple & Rhubarb Strudel-Layers of Pastry and Nuts enveloping Cinnamon Apple and Rhubarb and served with a Cointreau Vanilla Cream
  
• Chocolate Basket Filled with either Choc-Mint or Baileys Mousse garnished with Raspberry Coulis and Clotted Cream
  
• Warm Chocolate Pudding - Warm Chocolate Ganache with a Rich Chocolate Sauce served with a Vanilla Bean Ice Cream and Baked sliced Almonds
  
• Profiterole Grand Marnier - Profiteroles filled with Grand Marnier Custard, Chocolate
• Dipped Almond flaked and served with Vanilla Bean Cream

Tea, Coffee & Chocolate Mints