On Arrival a fine selection of Hot & 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 soup with coriander,coconut cream chopped chives and pecan nuts
• 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 a Parmesan crumb and crispy bacon pieces
• Potato Gnocchi with tossed spinach and roasted pine nuts in a chardonnay sauce topped with crispy pancetta and Parmesan
• Spinach and ricotta cannelloni topped with a tomato and basil Provencal and shaved Parmesan
• Tortellini carbonara 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 an Asian Stir-fry with lemon butter sauce
• Salt & Pepper Calamari salad drizzled with a tangy chilli and lime aioli
• Warm Thai Lamb Salad - Barbecued Teriyaki Marinated Diced Lamb Fillets on a bed of baby spinach lettuce with a red wine vinaigrette and a dollop of minted yoghurt
• Satay Chicken skewers, Marinated chicken shaslicks on a bed of steamed rice topped with a peanut sauce

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

• Tenderly braised Lamb Shank on a butter chive mash with 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 Creamy cracked peppercorn cognac sauce
• Chicken Philadelphia - Breast Chicken pocketed with Philadelphia cheese, mushrooms and shallots, Parmesan crumbed, oven baked and with a mild coconut curry sauce or a basil, tomato and onion Provencal
• 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
• Loin of Pork on an Apple rosti drizzled with a honey and teriyaki glaze and crackle
• Roasted Angus Beef with a mustard and pepper crust presented on a mash with cabernet Shiraz jus
• Veal Tarragon - Thick cut Baby Veal on Potato Mash with a chardonnay Tarragon sauce lightly flavoured Mustard Seed
• Chicken and Prawn Mignon with a Honey Seeded Mustard Sauce
• Chicken Florentine - Breast of Chicken filled with a Spinach Farce served with a Dijon Mustard Sauce

Sweets: Choice of Two - served in equal quantities

• 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 & Rhubarb Strudel - layers of pastry and nuts enveloping cinnamon apple and rhubarb and served with a warm vanilla bean 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
• Intoxicated Strawberries in a Brandy Snap Basket with Passion fruit Coulees and King Island Cream
• A Tangy Citrus Lemon Cheesecake with Raspberry Coulees and Rosettes of cream
• Profitrole Grand Marnier - Profiteroles filled with Grand Marnier custard, chocolate dipped almond flaked and served with vanilla bean cream
• Warm Chocolate Pudding - warm chocolate Ganache with a rich chocolate sauce served with vanilla bean ice cream and baked sliced almonds

Tea, Coffee & Chocolate Mints