MAINS
- Canon of ascot lamb loin with a feild mushroom f
arce, sweet potato puree, lemon and cinnamon jus. - Assiette of rabbit, front runner ravioli, confit hind leg, sausage of loin, fried rack and kidney with steamed baby vegetables and rosemary jus.
- Pan fried flat head fillets on potato puree with steamed green beans, cannelloni of king prawns wrapped in cabbage with a white wine sauce.
- Soy lacquered wild barramundi in a pecking duck broth with bitter melon, tapioca, spring onion and soba noddles.
- Oven roasted eye fillet on potato galette with tempura poached egg and green peppercorn jus.
- Grilled pork cutlet with pommigrante glaze, bro
ccolinni, baby beets, turnips and green apple foam. - Seared yellow fin tuna nicoise salad with poached qauil eggs, snake beans, kipfler potato's,
Kalmata tapenade and beurre blanc. - Roast stuffed leg of chicken with basil infused potato puree and rich mushroom sauce.
- Crisp confit duck leg with warm kipfler potato and shallot salad, snow pea sprouts and red wine sauce.
- Pan roasted venison fillet, braised baby leeks, wild mushrooms, sauteed spinach and medeira glaze.
- Twice cooked deboned spatchcock with salad of petite turned vegetable's and pan jus.
All menu's are subject to change without notice due to seasonal availability. Remember they are only a guideline, as an individual menu can be created upon request.