Mains

Beef, Lamb & Venison

 

Eye fillet on roast field mushrooms with grain mustard pesto and herbed rosti

Porcini rolled eye fillet with mustard mash, shitake mushrooms &  roast garlic glace

Lamb shank with orange kumara puree, ratatouille and rosemary jus

Lamb cutlets on roasted field mushroom risotto with a balsamic reduction

African spiced lamb, roast capsicum couscous, herb salad, lemon dressing

Venison cutlet on parsnip and fig puree,balsamic roast vegetables with cabernet jus

Lemon and garlic scented veal with caramelised baby vegetables and rosemary potatoes

Venison sausage with kumara cardamom mash, onion jam

Braised pork belly, hoisin soy glaze with sticky rice and bok choy

Rosemary and lemon pork, parmesan polenta, garlic jus


Chicken & Duck

 

Polenta coated breast of chicken crispy proscuttio creamed sweetcorn with basil

Confit of duck, kumara puree wilted spinach orange scented jus

Free range chicken breast with Cajun spice, basil potato, tomato salsa

Free range chicken breast,pancetta wrapped and  stuffed with chorizo, basil and semi-dried tomato

Chermoulah spiced breast, white bean puree coriander and mint pesto

Duo of duck,confit leg ,pan fried breast on beetroot carpaccio micro cress and beetroot jus
 


Fish & Seafood

 

Hot smoked salmon, avocado, smoked tomato and toasted ciabatta

Crispy skin Snapper on cauliflower puree, salsa verde and lemon oil

Roast salmon with asparagus (in season) baby potatoes & sauce vierge 

Roasted fish on wilted greens with fennel & leek sauce

Warm Nicoise salad with herb crusted tuna

Penne pasta with tomato, black olive, anchovies & capers with parmigiana reggiano

Roast hapuka with green beans, capsicum and rosemary beurre blanc

Angel hair pasta with prawns, broad beans and basil and slow roast tomatoes

Roast white fish on tomato, capsicum and olive compote with steamed baby potatoes