Colds. Fresh S.A. King Prawns Complimented by Avocado Mousse, topped with homemade Cocktail Sauce Served on a Crispy Crouton

Transcription

1 Colds Fresh S.A. King Prawns Complimented by Avocado Mousse, topped with homemade Cocktail Sauce Served on a Crispy Crouton Vietnamese Duck Cold Rolls With Soy Dipping Sauce Rare Roast Beef Florettes Crowned with Dijon Mustard & Tomato Relish Smoked Salmon Parfait on Chargrilled Flat Bread Finished with a Dill Salsa Verde California Rolls Fresh Prawns, Avocado & Cucumber Wrapped in Seaweed with Rice Served with Fresh Ginger, Wasabi & Soy Sauce Blue Swimmer Crab Croquets Shimmered with Lime Aioli Smoked Chicken & Pecan Cream Puff Garnished with Lemon Zest Hots Leek, Bocconcini & Parmesan Tartlets With Cheery Tomato Drizzled with Pesto Succulent Free-range Chicken Satay Offered with a Peanut Dipping Sauce New season s slow roasted Lamb Cutlet Topped with a Minted Garlic Tzatziki Poached Leek & Chicken Liver Parfait Cigar Slow Cooked Pork Belly On a Pea & Pernod Puree Presented in a Tasting spoon Steamed Red Snapper Marinated with Asian Herbs & Spice Presented in a Tasting Spoon Mushroom & Goats Cheese Arancini Drizzled with Lemon Juice Tempura Vegetables served with Soy Dipping Sauce Crunchy Mexican Prawns With sliced Avocado & Red Peppers Accompanied by a sweet chilli dipping sauce

2 Hand made Ribbon Pasta Tossed in a Puttanesca Sauce of Tomato Concasse, Baby Salted Capers, Anchovies, Kalamata Olives & Chilli Garnished with Parmesan Shavings Lamb Osso Bucco With Olive Oil & Rosemary Potatoes Chargrilled Lilydale Chicken Breast On an Italian Style White Bean & Smoked Pork Hock Stew Steamed Chinese Pork Dumplings On a Pickled Bean Shoot Salad with Soy Sauce Salt & Pepper Squid Served on a light Rocket & Parmesan Salad With Garlic Aioli Slow Cooked Pork Belly Served with Spiced Lentils in a Sauce Verde Seared Peppered Beef On a Pea & Saffron Risotto With a Roasted Capsicum & Thyme Puree Mild Chicken Korma Curry Complimented by Roasted Cashews & Coriander Leaves Served on Basmati Rice Steak & Kidney Cassolette Accompanied by a Creamy Potato & Garlic Puree

3 All served with Barossa bakery bread & butter Provencale Prawn & Pistou Soup Finished with Fresh Basil & Roasted Tomatoes Broccoli, Zucchini & Blue Cheese Soup Crowned with Sage Croutons Chicken & Barossa Noodle Cream of Pumpkin & Sweet Potato Soup Highlighted with Coriander Sambal & Greek-style Natural Yoghurt Bacon & Cauliflower Soup Uplifted with a hint of horseradish cream Garnished with fresh Chives & House made Parmesan Crisps Roast Duck & Chrysanthemum Noodle Soup Presented with Guilin Chilli Sauce Minted Avocado Soup Topped with Crispy Pancetta & Crème Fraiche Spicy Chorizo Minestrone Showered with Shavings of Parmesan Cheese Thai-Style Beef & Mushroom Soup Embellished with Spring Onions & Bean Sprouts Tomato Soup with a Olive & Caper Pistou Sebago Potato & Onion Soup Garnished with Sour Cream, Salmon Caviar & Dill Salmon & Coconut Cream Noodle Soup Garnished with Fresh Coriander Leaves

4 Smoked Salmon Terrine Served with a Hazelnut Herb Salad Finished with Avocado Cream Tempura King Prawns On a bed of Asian Noodle & Seaweed Salad Complimented with a Hondashi Syrup Honey Roast Duckling With Fricasse of Wild Mushrooms & Peas Chicken Roulade wrapped in Prosciutto Stuffed with Spinach, Sundried Tomatoes & a hint of Parmesan Presented on creamy mashed Truffle Potatoes Finished with a Tarragon Glaze Aromatic Spiced Lamb Cutlets On an Apricot & Almond Cous Cous Highlighted by a Minted Yoghurt Dressing Sesame Seared Medium-rare Tuna Served on a French Bean Nicoise Salad Decorated with Anchovy Crostini Bread Sticks Roasted Pumpkin & Goats Cheese Ravioli Placed in a fresh Napoli Sauce Served with Parmesan Biscuit Cauliflower Courgettes In an Italian Parmesan Crumb Plated with a Rocket & Apple Salad With Garlic Aioli Dressing

5 All served with bowls of fresh salad or steamed vegetables depending on season Medium-rare Beef Wellington On a Duck Liver Parfait Finished with a Pink Peppercorn Sauce Twice Cooked Lemon Grass Duck Leg Curry Accompanied by a Spiced Noodle Basket filled with a Cucumber, Yoghurt & Mint Salsa Roasted Sumac Spiced Spatchcock On a layered Spinach & Ricotta Filo Pie Plated with a Salsa Verde Garnished with Fried Leek Slow Braised Lamb Neck Presented on a Black Eye Bean Cassolette Complimented by a Beetroot Leaf Salad House made Tortellini Filled with Braised Rabbit, Spinach, Roasted Japanese Pumpkin & Goats Cheese Served in a Traditional Napoli Sauce Garnished with Fresh Basil Leaves Pork Belly Slow Cooked in Star Anise On a bed of Fragrant Cous Cous Highlighted with an Apple & Tarragon Puree Poached Atlantic Salmon Placed on a Herbaceous Mash Drizzled with a Ginger Beurre Blanc Finished with Crispy Pancetta and Grilled Preserved Lemon Vegetarian Hondashi Omlette Accompanied by a Compote of Roasted Fennel, Baby Aubergines, Smoked Tomato & Fresh Herbs

6 White Chocolate Cannelloni Plated with a Liquored Strawberry Salad Sticky Date Pudding Napped in Butterscotch Sauce Presented with Almond Praline Caramel Parfait Glace With Salted Peanut Caramel & Milk Chocolate Mousse Gateau St. Honore Choux Pastry filled with Chocolate Patissiere Finished with Liquored Berries & Chocolate Sauce Fresh Peach Baked in a Pistachio & Caramel Sauce Served with Crème Fraiche & Tuille Passionfruit Tart Complimented by a Lime Granita With a Pear & Cinnamon Compote Orange & Cointreau Meringue Pie With a Mandarin Anglaise & Roasted Macadamia Nut Praline White Chocolate, Raspberry & Dark Chocolate Trio of Panna Cotta Served with Dried Apricots Macerated in Gin