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Sample Function Menu
Entree
- Prawn, Scallop and Kipfler salad with avocado dill
vinaigrette
- House cured salmon topped with soft herbs, pear and
mustard compote sourdough
- Mille Feuille of Roasted Quail with eggplant & chick pea
salsa, tomato glaze
Main Course
- Macadamia-crusted tenderloin on scalloped potato and red
wine mushroom jus
- Tasmanian Salmon crusted with fennel on wilted greens
and sauce rouge
- Slow roast duck on silver beet and pear, light
duck-truffle
Dessert
- Apple Tart Tatian with cinnamon ice-cream and apple
butterscotch
- Chloe’s Belgian chocolate-mousse with macerated berries &
chantilly cream
- Orange and polenta cake with burnt orange ice cream, Grand
Marnier sauce
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