Entrée

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A seasonal salad – chef will create to your liking

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Sweet potato gnocchi with spinach and a sage cream sauce

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King prawns grilled with mango and orange, honey and chilli sauce

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Moroccan chicken salad with chickpeas, cous cous and sumec yoghurt

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Smoked salmon with pear and Yarra Valley salmon roe with blinis

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Carpaccio of beef with rocquette, goats cheese and reduced balsamic

Main course

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Saddle of lamb with eggplant, potato cheese tart and rosemary jus

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Coq au Vin – breast of chicken in red wine with lardons, onions and mushrooms

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Atlantic Salmon Poached with potatoes, greens and lemon mayonnaise

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Blue Eye grilled with miso soup, shitake mushrooms, greens and seaweed

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Pork Steak with baked figs, spinach, potato and jus

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Roasted Eye Fillet with potato roesti, spinach, shallots and red wine

Vegetarian

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Layered vegetable omelette with tomato vinaigrette

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Potato and cheese tart with rocquette leaf salad

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Baked miniature pumpkin with Moroccan vegetable curry and cous cous

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Roasted vegetable and tofu stack with basil pesto

Dessert

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Crème Brule – vanilla, honey, orange or cherry

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Individual Trifle with whipped cream

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Chocolate cognac tart with anglaise and coffee beans

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Lemon Tart with clotted vanilla cream

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Poached Peaches with raspberries and Persian fairy floss

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Fresh berries with lavender, honey and marscarpone ice cream

Optional Extras

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Duck Breast and leg

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Wild Barramundi

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King Prawns

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Pheasant

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Squab

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Tuna Yellowfin