Lunch Dinner

Entree

Asparagus with broad beans, fennel and shaved parmesan

Double baked cheese souffle with micro herb salad

Smoked salmon with cucumber and fennel salad with horseradish cream

Roasted king prawns with salad of basil, arugula, roasted capsicum
and semi dried tomato

Linguini with seared scallops, orange oil and basil

Warm salad of vietnamese noodles with ocean trout, tofu and chilli dressing

Pear, walnut, witlof, fennel and baby mesculum salad with pancetta

Steamed prawns with citrus dressing and noodles

Main

Lamb rib-eye fillets with provencal-style vegetables and black olive butter

Atlantic salmon wrapped in proscuitto on pumpkin and mustard fruit puree with parsley salsa and asparagus

Eye fillet of beef and salsa verde with slow roasted tomatoes, baby beans and roasted potatoes

Roasted chicken breast with panfried potatoes, mushrooms, shallots,
pancetta and parsley jus

Slow roasted lamb rack with potato gratin and nicoise vegetables

Roasted breast of chicken with ricotta and sage stuffing, warm potato
salad with semi dried tomatoes, pinenuts, olives and proscuitto

Veal fillet with pancetta, black olive sauce and polenta

Atlantic salmon wrapped in proscuitto on pumpkin and mustard fruit puree with parsley salsa and asparagus

Lamb backstrap with roasted chat potatoes, roasted tomatoes
and parsley currant and pinenut salsa

Roasted tuna with ratatouille and saffron sauce

Dessert

Pear frangipane tart

Vanilla-poached pear and orange cardamom creme brulee

Lemon sabayon tart

Mascarpone bavarois with poached quince and orange and almond biscuits

Chocolate roulade with praline and creme anglaise

Individual orange almond cake and ice cream