Menu

Entrée

Curried butternut pumpkin soup with creme fraiche, savoury nut biscotti

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

Tartare of Yellow Fin Tuna, raw finely diced 'Sashimi Grade' tuna dressed with preserved lemon, anchovy and extra virgin oil and served with anchovy sticks and fig and olive tapenade

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

Sea Scallops seared and served on Cauliflower Puree, with Dried Grapes, Pickled Cauliflower and Hazelnut


Main Course

Fillet of Port Phillip Bay Garfish with a Breadcrumb, Fine Herb and Lemon Topping served with a Parsley, Spanish Onion and Oven Roasted Tomato Salad

Cape Grim Filet Mignon, premium grain-fed tenderloin wrapped in bacon, served medium rare with pomme dauphinoise, stuffed swiss brow mushroom and a red wine jus.

Rare Roasted Duck Breast with Confit Leg served with shallot puree, winter vegetables, salsify and thyme scented jus

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

Grilled Fish of the Day served with green salad and french fries

Desserts

Chocolate Fondant  served with pistachio ice cream

Honey creme caramel with mulled wine spiced quince and sticky date ice cream

Apple crumble tart with rhubarb, served with marzipan and almond ice cream

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)