DINNER MENU

Entree:

- Smoked salmon parcels filled with a prawns and herbs and set on salad greens

- Napoleon of smoked salmon with avocado and snow pea sprouts

- Vietnamese chicken salad in rice paper wrappers

- Prawns in verjuice with a dill butter sauce on soba noodles

- Thai beef salad

- Chicken and mango salad

- Avocado Salad with a soy and ginger dressing topped with toasted almonds

- Asparagus polonaise

- Homemade bread rolls

Main Course:

- Sesame and soy glazed porterhouse with a coriander relish

- Rare roast beef marinated in mustard and balsamic vinegar

- Oven baked lamb fillets with mediterranean roasted vegetables and a cumberland sauce

- Roasted lamb fillets with a parsley olive and caper salsa

- Paprika and rosemary marinated lamb fillets

- Moroccan spiced chicken breasts fillets

- Proscuitto wrapped free range chicken breast fillets filled with herb butter

- Boned quail filled with Barossa bacon and macadamias on a bed of braised red cabbage

- Seasonal vegetables to accompany

- A selection of Australian cheeses with home made water biscuits and tomato chilli jam

Dessert:

- Pecan sponge roll accompanied by a homemade yoghurt ice-cream an almond tuile and a chocolate leaf

- Little lemon puddings with honey, hazelnut and chocolate ice cream

- Vanilla pannacotta with fresh berries or poached seasonal fruits

- Lemon almond and ricotta cake  with mango ice-cream

- Tiramisu - a liqueur soaked sponge with layers of mascarpone and chocolate and cream

- Citrus tart/ apricot and almond tart

- Homemade chocolates and petit fours with coffee