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 cutlets with orange kumara puree, ratatouille and rosemary jus
Lamb cutlets on roasted 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 stuffed with chorizo, basil and semi-dried tomato
Chermoulah spiced breast, white bean puree coriander and mint pesto
Fish & Seafood
Hot smoked salmon, roast capsicum, green beans, beurre blanc
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
Roast white fish on tomato, capsicum and olive compote with steamed baby potatoes
