Moroccan spiced lamb kofta on roasted carrot hommus, crispy baby cos chiffonade & tzatziki.
Seared scallops on roasted pumpkin, baby beetroot & herbed cheese topped with frisee & sticky beetroot balsamic.
Battered local tiger prawns with petite asian salad, enoki mushrooms, crispy vermicelli & lime & chilli glaze.
Chimmichurri beef skewers with coconut & kaffir lime rice, fried shallots & bok choy.
Seared Tasmanian salmon with snow pea tendrils, cherry tomatoes, mint and pickled red onion with orange wasabi mayonnaise.
Lightly spiced chicken tenderloins with mesclun, avocado puree, smoked red pepper coulis & toasted pine nuts.
Dukkha crusted lamb rump on creamy mash with pepperanata, labneh, micro salad & rosemary jus.
Crispy skin pork belly infused with cinnamon & star anise on roasted root vegetables, cider braised apple puree, sticky jus & beetroot balsamic.
250gm Prime Sirlion steak with thyme & eschalot tart, asparagus wrapped proscuito, crumbled blue vein & cabernet sauvignon jus.
Roast five spice Chicken Breast with sweet potato puree, braised Chinese mushroom ragout & sesame fried asparagus.
Asian infused confit duck leg with broccolini, potato galette and roasted cherry tomatoes with an orange coriander glaze.
Crispy skin snapper and local prawns on saffron mash with zucchini pappardelle, tomato beurre- blanc and curry oil.
Chocolate and jaffa cheesecake with chocolate & pistachio crumbs, Timboon salted caramel ice-cream & strawberries.
Vanilla bean panna-cotta with tropical fruits, green ginger syrup & macadamia nut shortbread.
Bittersweet chocolate tart with berry sorbet, raspberry coulis & white chocolate shards.
Warm chocolate brownies with Baileys ice cream, hazelnut praline & Frangelico anglaise
Warm apple, cinnamon & raspberry clafoutis
With red wine poached pear, sticky syrup & double cream
GOLD MENU $75 per guest
Menu pricing includes canapes for guests upon arrival.
Please select two dishes from each course.
All meals are alternate drop.
Special dietary requirements catered for upon request.