On Arrival a selection of Hot and cold
savouries and canapés
Entrée: Choice of two with fresh
baked rolls
Potato and leek soup garnished with parsnip
straws and fresh chives
Minestrone -A thick Traditional hot steamy
soup incorporating fresh seasonal vegetables with baby spinach
a blend of red kidney beans, smoked bacon and finished with
crumbed parmesan
Chinese chicken and sweet corn soup with
macerated chicken, pieces, chopped chives and egg
Thai pumpkin- puree of pumpkin with coriander,
coconut cream chopped chives and pecan nuts
Penne Pasta with smoked salmon and chives
or chicken and pine nuts in a creamy white wine sauce
Chicken and Asparagus Tart- diced chicken
and asparagus in a creamy white wine Mornay sauce set in a fine
pastry tart and served with a chilli coulees
Chicken and Mushroom Ravioli with a Creamy
Mushroom sauce topped with Parmesan Crumb and crispy bacon pieces
Potato Gnocchi with tossed spinach and roasted
pine nuts in a chardonnay sauce topped with crispy pancetta
and regiano parmesan
Spinach and ricotta cannelloni topped with
a tomato and basil Provencal and shaved regiano parmesan
Tortellini Carbon ara with a garlic flavoured
pesto cream, bacon pieces and chopped shallots
Veal and mushroom flurette - diced baby veal
and mushrooms in a creamy mushroom sauvignon blanc sauce ragout
, individually wrapped in a filo parcel, baked golden brown
and served with a sweet chilli sauce
Baked Dory on Asian Stir-fry with a lemon
butter sauce
Duck, spinach and pine nut risotto
topped with Shaved Parmesan
Main: Choice of Two of the following served
with fresh in season vegetables:
Tenderly braised lamb Shank on a butter chive
Mash with a Rosemary and red wine sauce
Beef Wellington - Tender eye fillet with
a mushroom duxelle individually enveloped in Pastry and served
with a Burgundy Jus or a cracked peppercorn sauce
Char grilled scotch fillet with a Creamy
cracked peppercorn cognac sauce
Veal Forrestier - Thick Sliced veal rump on a sweet potato Mash
with a creamy wild mushroom brandy sauce
Escallop of veal gruyere- tender milk fed
veal enveloping gruyere cheese and prosciutto, herbed crumbed
and served golden brown with a port wine and orange sauce or
a honey teriyaki glaze
Chicken Philadelphia - breast chicken pocketed
with Philly cheese, mushrooms and shallots, parmesan crumbed,
oven baked and with a mild coconut curry sauce or a basil, tomato
and onion Provencal
Chicken Tarragon - Breast of chicken with
a Macadamia nut crumb, oven baked, topped with a chardonnay
Tarragon sauce lightly flavoured with mustard seed
Breast of Peking duck on Bok Choy and baby
spinach drizzled with a tangy hoi sin plum and ginger sauce
Sliced lamb Rump on a pumpkin mash with a
Minted lamb Jus
Poached Atlantic salmon on baby spinach with
a lime hollandaise sauce
Pork Rib Eye cutlet on a apple Rosti drizzled
with a honey and teriyaki glaze
Roasted Angus Beef with a Mustard and pepper
crust presented on mash with a cabernet Shiraz Jus
Sweets: Choice of Two of the following:
Banana and Walnut steamed pudding with a
Caramel sauce and King Island Cream
Sticky date pudding with a rich butterscotch
sauce, home made ice cream and double whipped cream
Apple and Rhubarb strudel - layers of pastry
and nuts enveloping cinnamon apple and rhubarb and served with
a warm vanilla bean cream
Apple and Raisin Crumble with king island
cream
Lemon Meringue Pie - A tangy lemon custard
on a fine biscuit crust topped with fluffy meringue and served
with a raspberry coulees and double whipped cream
Apricot and toffee tart with a Vanilla Bean
Coulees and Cointreau cream
Intoxicated Strawberries in a Brandy
snap basket with Passionfruit Coulees and King Island Cream
