On Arrival a fine Selection of Hot & Cold Savouries and Canapés

Entrée: Choice of two served with fresh baked rolls

• Poached Atlantic Salmon on Baby Leeks and Spinach with a Fresh Lime Hollandaise
  
• A prawn and scallop Tart- Fresh bay scallops and prawns gently poached in a Newburgh sauce, served in a fine pastry tart and served with sweet chilli tomato coulees
  
• Smoked Salmon and Prawn Roulade- Slices of Smoked Salmon enveloping a rich Prawn Mousse served on Salad Greens with a fresh Lime Salmon Caviar and a light Piquant Sauce
  
• Flurettes of Smoked Atlantic Salmon presented on a herbed crouton with a King Tiger Prawn, Cos lettuce, vinaigrette and creamed Horseradish
  
• Saffron Scented Risotto with Prawns, Scallops and Mussels garnished with Shaved Parmesan
  Grilled Sword fish on buttered almond beans with a chilli and lime aioli
  
• Seafood Newburgh Crepe - a fine selection of the finest fresh shellfish bound in a thermidor sauce enveloped in a fine crepe and served on a bed of rice timbal
  
• Sliced Breast of Duck on Bok- Choy & baby Spinach with a Plum and Ginger sauce lightly sprinkled with sesame seeds
  
• Charred Fresh Asparagus Spears wrapped in thinly sliced rare King Island Beef, presented on thin egg noddles and topped with a Dijon flavoured Hollandaise sauce
  
• Sherwood Tapas tasting plate - with four different tasting sensations ( a great range to select from)

Main Course: Choice of Two - served in equal quantities with in season vegetables

• Char-grilled King island Eye Fillet served on a light garlic Mash with a Burgundy jus, garnished with dried shallots or with a creamy Cognac cracked peppercorn sauce
  
• Eye Fillet Bernaise -Char grilled grain fed Fillet with a puff pastry wrap topped with a king prawn and béarnaise sauce
  
• Char-grilled rib Eye served on a Sweet Potato butter mash with a Cabernet Sauvignon jus
  Chicken Madras- Breast of chicken filled with a Crabmeat and Prawns, Parmesan and Macadamia crusted and served on a Citrus Flavoured Risotto with a Madras Coconut Curry sauce
  
• Four boned rack of Lamb set pyramid style on Spinach enhanced mash with a Mint flavoured jus
  
• Duckling Grand Marnier (five Spice Crispy Duck served width our specially prepared orange Grand Marnier sauce)
  
• Baked fillet of wild Barramundi on a prawn and scallop risotto brushed with a lime and ginger butter sauce
  
• Chicken and Lobster Mignon with a Honey Seeded Mustard Sauce

Sweets: Choice of Two - served in equal quantities

• Berry Symphony in Brandy Snap Basket with Mango Coulis and Liqueur Cream
  
• Ice Cream Duo (a selection of homemade Ice Cream served in a Brandy snap basket with Butterscotch Sauce and Berry Coulees)
  
• Baked Raspberry Cheese Cake Tart with berry coulees and king island cream
  
• Cold Vanilla Parfait with Black Cherry Sauce
  
• Rich Chocolate Truffle Gateaux on a pool of Chocolate sauce with double whipped cream
  
• Trio of Sweets with a Berry Coulis and King island Cream- a mini lemon Tart, a Fruit Flan and a Profiterole filled with grand Marnier custard, chocolate dipped and almond crumbed
  
• Pecan Nut Pie with Berry Coulees served with Liqueur ice Cream and King Island Cream
  
• Pear and Almond Tart with Toffee Sauce and fresh King Island cream
  

King Island Cheese platter with fruits nuts, fruit bread and selected crackers

Tea, Coffee & Chocolate Mints