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Alternate drop seated meals
Pick two from each category:
Entrees:
- Sashimi of local scallop with soft herb salad and wasabi mayo
- Pork and cherry terrine with crusty bread and watercress
- Duck and shallot spring rolls with hoisin and micro herbs
- Macadamia and coconut crusted Mooloolaba prawns with lemongrass and chilli
- Bruschetta of smoked tomato and fetta
- Beef carpaccio with shaved Parmesan and evoo
- Caesar salad with white anchovies
- Spinach, gorgonzola and balsamic salad
- Duck liver and port parfait with crusty bread
- Smokey bacon and Roma tomato soup, chive sour cream
Mains:
- Fillet of fresh local fish served with prawn bisque, kipfler potatoes and greens
- Fillet of beef, portabello mushroom, pommes frittes and red wine jus "or " herb roasted potato and seasonal greens
- Tasmanian salmon nicose salad
- Confit of duck leg with Cumquat jus and snake beans
- Rack of NZ lamb served with minted New potatoes and quince jus
- Crispy skinned chicken breast filled with triple cream brie on sweet potato with corn and green bean salsa
- Slow cooked venison and cranberry with whipped potato and English spinach
- Braised white rabbit served with baby vegetables and crusty bread
Desserts:
- Star anise and vanilla bean creme brulee, rhubarb compote
- Panna cotta served with biscotti and poached fruits
- Citrus tart, double cream
- Bitter dark chocolate tart with orange syrup and toffee
- Blueberry individual cheesecake
- Chocolate dianne double cream
- Brioche and muscatel pudding with creme anglaise
Cheese course:
- Gorgonzola picante with truffle honey and warm bread
- Udder delights brie, rhubarb compote warm bread
- Pyengana cheddar with burned peach and warm bread
Cheese platters: Shadows of blue, Jindi triple cream, Pyengana chedder served with lavoche, muscatels, glazed peach
Petit fours, tea and coffee are available upon request
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