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Sample Menu
(Current menu can be provided upon request)
Canapes
Warm Coffin bay oysters with yarra valley salmon pearls and champagne beurre blanc
Spring bay scallops with tobiko and ginger
Stuffed cherry tomatoes with Wooodside goats curd and basil oil
Entrée alternate
Cannelloni of TasmanianOcean Trout with creamed cauliflower and parsley oil
Port Lincoln Suzuki Jewfish and West Australian yabbies with ruby grapefruit and shellfish vinaigrette
Petaluma Riesling 05
Main alternate
Kangaroo island Chicken with new season white asparagus and porcini
Pierro Chardonnay 03
Or
Slow roasted Northern rivers Veal loin with osso bucco ‘crepinette’and pearl vegetables
Ata Rangi Pinot Noir 97
Dessert
Gold leaf Chocolate ‘messidor’ with raspberries and vanilla cream
Cheese
Selected Australian farmhouse cheese with fig chutney and lavosh crackers
Homemade petit fours |
