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

Entrees: Two Served Alternately Served with Freshly baked Dinner 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
  
• Tortellini Carbonara with a garlic flavoured pesto cream, bacon pieces and chopped shallots
• 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, Cherry Tomatoes and served with a Tasty Tomato Relish
• Satay Chicken Skewers. Marinated chicken shaslicks on a bed of steamed rice topped with peanut sauce
• Chicken Fillet Tarragon. Chicken Fillets baked and wrapped in bacon topped with a Chardonnay Tarragon Sauce
• Char-grilled John Dory Fillets on a bed of braised Leeks,baby Spinach and Bok-Choy drizzled with a Soy and Honey dressing
• Salt and Pepper Calamari salad drizzled with a Tangy Chilli and Lime Aioli
• Japanese style Tempura Prawn served on a bed of green salads with sweet chilli dipping sauce
• 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 Coulees
• Warm Marinated Lamb Salad - Barbecued Diced Lamb Fillets on a bed of Maculine Lettuce with a Red Wine Vinaigrette and a Dollop of Minted Yoghurt
• Exotic Asian Tenderloin Beef rolled with cucumber served on chilli Rice Noodles

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

• Sliced King Island Fillet of Beef on Rustic Potato Mash with a Mild Peppercorn Brandy Sauce topped with Crispy fried shallots.
  
• Aged Prime Scotch Fillet with a Cream Mushroom and Brandy Sauce
  
• 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 pocketed with Grandma's Old Fashioned seasoning presented on Butter Chive Mash and served with a Minted Lamb Red Wine Jus
  
• Tender Braised Lamb Shank on Minted infused 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
  
• Chicken Mediterranean - Breast of Chicken pocketed with Feta Cheese, Sun Dried Tomatoes and Olives, Parmesan Crumbled, Oven baked and Drizzled with a Port wine and Orange Sauce
• Chicken Nova Scotia, Mignon Chicken Breast filled with a Philadelphia Cream Cheese, Prawns and Smoked Salmon topped with a Honey Seed Mustard Sauce
  
• Chicken Florentine - Breast of Chicken filled with Spinach Farce served with a Dijon Mustard Sauce
• Chicken Philadelphia - Breast of Chicken filled with Philadelphia Cheese, Bacon pieces and Shallots, Herded crumbed. oven baked and served with a Tomato, Onion and Basil Concaisse
  
• Breast of Peking Duck on Asian Stir Fry Vegetables with a Hoi Sin Plum and Ginger sauce sprinkled with Sesame Seeds
  
• Honey Glazed Pork Rib Eye Cutlet Drizzled with a Honey Soy Teriyaki Glaze and served with an Apple and Cinnamon Sauce
• Baked fillet of Wild Barramundi with a Lime and Ginger Butter sauce
  
• Oven Baked Atlantic Salmon served on baby spinach with a Lime Hollandaise sauce

Sweets: Two served alternately

• Petit Pavlovas - Individual Pavlovas with double whipped Cream topped with fresh Berries from the Forrest
• Chocolate Rum Mousse Cake - A sumptous 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 Chocolate basket with Raspberry Coulees and King Island Cream
  
• Individual Black Forrest Gateaux with Berri Coulees and King Island Cream
• Tiramisu - Mascarpone Cheese and Cream together with Coffee Liqueur Sponge served with Raspberry Coulees 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 Whipped Cream
• Home Made Sticky Date Puddings with a Butterscotch Sauce, Vanilla Bean Ice-cream and Cream
• A Tangy Citrus Lemon Cheesecake with Raspberry Coulees 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 Mango, Kahlua or Baileys flavoured Mousse garnished with Raspberry Coulees and Clotted Cream
• Profiterole Grand Marnier - Profiteroles filled with Grand Marnier Custard, Chocolate Dipped served with Vanilla Bean Cream
• Trio of Sweets with a Berry Coulis and King Island Cream comprising ,a Mini Chocolate Mousse, Fruit Flan and a Profiterole filled with Grand Marnier custard chocolate dipped
• Pear and Almond Tart with Toffee Sauce and fresh King Island cream
  
• Warm Chocolate Pudding - Warm Chocolate Ganache with a Rich Chocolate Sauce served with a Vanilla Bean Ice Cream

Tea, Percolated Coffee & Chocolate After Dinner Mints