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Canapes & Sparkling Wine on arrival
E N T R E E
Smoked Tasmanian salmon with avocado and
straw mushrooms in celery and apple dressing
Caramalised chicken and sweet onion tart
Tempura king prawns with tempura greens
and wasabi melon salsa
Panfried quail breast with cucumber salad
and gazpacho sauce
Green king prawns sauteed with fresh chilli
and garlic, drizzled with prawn oil
Scallops on the shell with tomato salsa
Milk fed lamb fillets crusted with cajun, on bean
ragout dressed with capsicum salsa
Western Australian scampi with pickled ginger and
green tea on a bed of rice noodle, drizzled with scampi oil
M A I N C O U R S E
Lightly battered spiced fish fillets with coriander juice
and crisp potato mash
Teriyaki chicken with roasted pumpkin and potato salad
Milk fed lamb fillet with cous cous, Dutch carrots
and herb glaze
Turkey breast filled with avocado, ham and bocconcini
crumbed in Macadamia nuts in brandy orange sauce
Pan-fried baby barramundi fillet with lemongrass risotto
in sweet pea sauce
Chargrilled eye fillet of grainfed beef with vegetable
rosti and a spicy roast tomato jus
Panfried green king prawns and Moreton Bay bugs on
a bed of stir-fried hokkien noodles
Tasmanian Atlantic salmon fillet with on mushroom ragout
with
seafood ravioli and sugar snaps, pear and wasabi emulsion
D E S S E R T S
Mixed flavors of gelato and sorbet
White chocolate panna cotta with mango anglaise
and strawberry coulis
Homemad blueberry pudding with coffee liqueur custard
Choux pastry shells filled with brandy custard
dressed in rich chocolate sauce
Short bread with fresh berries and creme
chantilly berry compote
Grand Marnier chocolate creme brulee with almond
biscotti
Caramalised banana and apricot pudding with quince
jam and butterscotch sauce
Sugar and spiced poached pears with walnut brittle
ice cream
Coffee, tea & petit fours