Starters

A selection of homemade dips with toasted ciabatta

Entree

Salt and pepper prawns with citrus aioli and snow pea shoot salad

Flinders mussels in chilli, fresh tomato and basil with crusty bread

Grilled asparagus with poached egg, lemon hollandaise and shaved pecorino

Prosciutto and grissini with fresh melon, roquette and balsamic glaze

Mains

Pan seared Wagyu porterhouse with celeriac puree,

buttered broad beans, tarragon roasted mushrooms,

horseradish and mustard cream

Baked Atlantic salmon with confit tomato,

crushed kipflers, avocado and chive salsa

Herb crumbed veal fillet on garlic mash,

sweet potato chips and white wine caper sauce

Lemon and rosemary oven roasted chicken breast

with sweet onion jam on a spinach, pine nut and roast capsicum risotto

Dessert

Pistachio and orange semi fredo with passionfruit syrup

Dense chocolate mud cake with Baileys and toffee ice-cream

Tarago River brie with poached quince, crackers and Lavosh

Tea or Coffee

with biscotti