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VALENTINES DAY MENU

3 Course Menu

ENTREE

CAJUN DUSTED CALAMARI PIECES ON TOP A ROQUETTE AND PARMESAN SALAD WITH A LIME AND PARSLEY AIOLI AND BASIL PESTO

LEMON GRASS AND CORIANDER MARINATED PORK LOIN WITH A CELERIAC PUREE, APPLE AND DRIED APRICOT JELLY WITH A SWEET BALSAMIC GLAZE

MAIN

CHICKEN AND BACON SALTIMBOCCA ATOP A PUMPKIN AND PINE NUT POLENTA, BUTTERED BROCCOLINI AND CRISPY SNOW PEA SLITHERS

GRILLED PORTERHOUSE STEAK COOKED TO YOUR LIKING ON A HERB AND SWEET POTATO ROSTI WITH A MUSHROOM PUREE, GARLIC AND LEMON BUTTER DISC

SESAME CRUSTED SALMON FILLET ABOVE A SPICY CARROT PUREE, GARLIC BUTTERED SPROUTS AND A WARM DILL AND OLIVE OIL DRESSING

DESSERTS

CHOCOLATE BARCODE PANNA COTTA WITH A STRAWBERRY SMEAR AND A LARGE MILK AND WHITE CHOCOLATE SHARD

BAKED LEMON CURD ON A SHORT BREAD SLAB WITH A SWEET MINT SYRUP AND A TOFFEE BUTTERFLY CANDY 

CHANGES CAN BE MADE FOR PEOPLE WITH DIETARY REQUIREMENTS PLEASE ASK YOUR WAIT STAFF FOR DETAILS

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