On Arrival
a fine selection of Hot & Cold Savouries and Canapés
Entrée:
Choice of Two with fresh baked rolls
Chicken and Mushroom Ravioli with a Creamy
Wild Mushroom Sauce topped with shaved Parmesan and Crispy Bacon
Potato Gnocchi with Tossed Spinach and Roasted
Pine Nuts in a Chardonnay Sauce topped with Crispy Pancetta
Spinach and Ricotta or Chicken and Mushroom
Cannelloni with a Basil and Tomato Provencal and Shaved Parmesan
Penne Pasta in a Creamy Sauvignon Blanc Sauce
with either Chicken and Pine Nuts or Smoked Salmon and Chives
accompanied with Shaved Parmesan
Shaved Smoked Chicken and fresh Asparagus
Spears on a Roast Pepper, Capsicum and Onion Frittata, drizzled
with a Mango infused Mayonnaise, Garnished with Cracked Peppercorn
and Cherry Tomatoes and served with a Tasty Tomato Relish
Chicken and Asparagus Tart - Diced Chicken
and Asparagus in White Wine Mornay Sauce set in a fine Pastry
Tart and served with a Compote of Chilli and tomato
Char-grilled John Dory fillets on a bed of
braised Leeks, baby Spinach and Bok-Choy drizzled with a Soy
and Honey dressing
Salad of Salt and Pepper Calamari drizzled
with a Tangy Chilli and Lime Aioli
Veal and Mushroom Flurette - Diced Baby Veal
and Mushroom in a Creamy White Wine Ragout enveloped in a Filo
Flurette Parcel, and served with a Chilli and Tomato Coulis
Vegetarian Risotto - Fresh Asparagus Spears,
Wild Mushrooms and Vegetable Ratatouille in a light Creamy Basil
flavoured Rice garnished with Shaved Parmesan and Diced Roma
Tomatoes
Main
Course: Choice of Two - served in equal quantities with in season
vegetables
Sliced King Island
Fillet of Beef on a Sweet Potato and Mustard Seed Mash with
a Portobello Cream Mushroom and Brandy Sauce topped with Crispy
fried shallots s or alternatively with a Rich Red Wine Bordelaise
Sauce
Aged Prime Scotch
Fillet on a Rustic Mash with a Burgundy Jus garnished with a
Julienne of Beetroot
Baked fillet of Wild
Barramundi on a local Blue Lip Mussel and fresh Pea Risotto
with a Lime and Ginger Butter sauce
A Slow Roasted Lamb
Rump pocketed with a Spinach and Pine nut Farce presented on
a Mint infused Mash and served with a Minted Lamb Red Wine Jus
Chicken Mediterranean
- Breast of Chicken pocketed with Brie Cheese, Sun Dried Tomatoes
and Olives, Parmesan and Macadamia Crumbed, oven baked and Drizzled
with a Port Wine and Orange Sauce
Chicken and Lobster
Mignon with a Honey Seeded Mustard Sauce
Breast of Peking Duck
on Bok Choy and Baby Spinach with a Hoi Sin Plum and Ginger
Sauce sprinkled with Sesame Seeds
Honey Glazed Pork
Rib Eye Cutlet with sautéed Kifler Potatoes Drizzled
with a Honey Soy Teriyaki Glaze and served with a Apple and
Onion Relish
Sweets: Choice of Two - served in equal quantities
Petit Pavlovas- Individual Pavlovas with
double whipped Cream topped with fresh Berries from the Forrest
and accompanied with Compote of Wild Berries
Baked Apple and Ricotta Cheesecake with Glazed
Apples, Forrest Berry Coulis and Vanilla Bean Cream
Apple & Rhubarb Crumble with Vanilla
Bean Anglaise and King Island Cream
Chocolate Rum Mousse Cake - A sumptuous Double
Chocolate Rum Mousse set upon a thin layer of Mud Cake topped
with Chocolate Jelly and served with a dollop of King Island
cream
Intoxicated Strawberries in a Brandy Snap
Basket with Passionfruit Coulees and King Island Cream
Individual Black Forrest Gateaux with Berri
Coulis and King Island Cream
Tiramisu - Mascarpone Cheese and Cream together
with Coffee Liqueur Sponge served with Raspberry Coulis and
Chantilly cream
Individual Lemon Meringue Pie- A Tangy Lemon
Custard on a Sweet Biscuit base topped with Fluffy Meringue
and served with Berry coulees and Double Cream
