11 Seasonal Seated Menu ENTRÉE Squid ink tortellini, salmon and prawn, calamari and semi dry tomato salsa Tuna tataki, edamame puree, pickled daikon, white soy dressing DF Salmon carpaccio, avruga caviar, croutons, red sorrel, crème fraiche dressing Pressed lamb shoulder, labna, spring pea salad, preserved lemon dressing GF Beef carpaccio, aioli, pickled celery, parmesan, crouton, rocket Crispy pork belly, red cabbage, apple and mint remoulade DF GF Crispy zucchini flowers, ricotta and pecorino, rocket pesto V Mushroom risotto, parmesan, thyme oil GF V Cheese and onion tart, bitter leaves, vinaigrette V MAIN Pan fried Humpty Doo barramundi, cauliflower puree, asparagus, cauliflower florets, dill oil GF Pan fried Tasmanian salmon, sticky coconut rice, beansprout, shallot & coriander salad, nahm jim GF DF Yoghurt marinated Lamb rump, pimento puree, zucchini and mint salad, pomegranate GF Confit duck leg, cannellini bean puree, cavolo nero, jus GF DF Garlic and paprika marinated Chicken breast, kipflers, pearl onion and chorizo, date and chive dressing GF DF Slow roasted rump of beef, potato gratin, green beans, pepper jus GF Seared potato gnocchi, basil pesto, confit tomato, asparagus, fetta Roasted beef eye fillet, burnt onion puree, potato dauphinoise, spinach, chimichurri GF + $15pp DESSERT Pear & frangipane tart, cinnamon Chantilly Strawberries and cream pavlova, mint GF Chocolate fondant, date ice cream Lavender pannacotta, macerated strawberries GF Baked ricotta cheesecake, fig, candied walnuts and burnt honey Tiramisu & biscotti Australian cheese selection, quince paste, lavosh, muscatels Passionfruit brulee, coconut shortbread WEDDING CAKE Served as petit fours with tea & coffee complimentary Served as dessert with Chantilly cream & coulis included in lunch Please note: Menu to be used as a guide only – dish selection will depend on seasonal produce and availability. Guests with specific dietary requirements (vegetarian, pescatarian or coeliac etc) will be catered for accordingly, with our chef preparing an appropriate menu for each guest. All dishes may contain traces of nuts, eggs, dairy and gluten.
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