Sample Menu
Entree
- ricotta agnolotti with spinach al verdi tossed through
sundried pesto tomato & spinach cream sauce, topped with
shaved parmesan cheese
- blackened fresh atlantic salmon with balsamic sun-dried
pickle & drizzled with basil served with salad, lemon
wedge & garlic sour cream
Mains
- cornfed supreme of chicken breast al funghi breast of
chicken marinate in basil served with sweet corn kernels
rostti, home- made sundried tomatoes, chargrilled
vegetables, glazed with wild mushroom sauce
- eye fillet tournedos rossini panfried in butter, topped
with goose liver mousse, served with garlic mash potatoes,
roasted baby onions, bok choy & brocollini smothered in
madiera tomato veal jus
- herb & pinenut crusted smooth john dory fish fillets
simply crusted with fresh breadcrumbs, herbs & roasted
pinenuts topped with tomato & cucumber capers salsa
served with white wine, creamed spinach, eggplant confit
& lemon wedge
(all mains served with a complimentary bowl of fresh garden
salad)
Desserts
- rich prize chocolate cake a la mode strickly chocolate
making…. with dark chocolate ganache, served with fresh
strawberry coulis, cream, enchanced with raspberry sauce
& vanilla ice cream
- warm mandrin orange pudding served with pouring custard,
ice cream & drizzled with grand marnier orange sauce
& vanilla bean ice-cream
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