Menu

Entrée



Chargrilled baby Port Phillip Bay calamari served on a warm salad of du puy lentils and chorizo with a parsley and garlic sauce

Freshly shucked oysters:
3 served with dressing of sweet vinegar and spanish onions and 3 grilled with garlic, spinach and parmesan cheese

Swashimi grade Yellow Fin Tuna, wasabi dressing, nori flakes, avocado mousse and lavosh

Roast Quail Breast, Confit Leg, Celeriac Tart, Apple and Celery Salad

Sea Scallops seared and served with mushroom tortellini and porcini cream

Main Course

Baked Port Phillip Bay Garfish with parmesan crust and little frizee salad

Roast fillet of beef, served medium rare with potato puree, sauteed spinach and deep fried onion rings.

Rare Roasted Duck Breast with Confit Leg served with creamy parsnip puree, glazed beetroots and beetroot jus

Slow roasted Ocean Trout with served with fennel puree, orange and beetroot salad and burnt orange vinaigrette

Baby Snapper Fillet, sumac braised silverbeet, caramelized onion, coriander salad, pine nuts, currants and tahini

Desserts

Hot Chocolate fondant served with hot chocolate sauce and vanilla ice cream

Fresh date tart flavored with tangelo, served with vanilla poached rhubarb and saffron ice cream

Meyer Lemon Meringue with chantilly cream, strawberry & balsamic salad, lemon & basil ice cream and strawberry sorbet

Coconut Pannacotta with fresh mango and white peach sorbet

Cheese Selection
Selection of Imported Cheeses served With Fresh Fruit, Quince Paste and Dark Rye and Raisin Bread

Or
Ask about a Cake made by our pastry Chef served with Fresh Fruit and House Made Vanilla Ice Cream

Selection of Canapes 18.00 (4 items, minimum 20 people)