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