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|
Cream,
liver and cognac pate crowned
with aport wine and juniper jelly
Roasted red capsicum dip served with assorted crisp bread |
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| Grilled
kangaroo loin brushed with
lemon myrtle, thyme and honey, served on vegetable and
chive frittata with bush tomato chilli jam |
| Smoked salmon and avocado
mousse dressed with baby capers, red onion and tomato.
Served with frisee and dill crème friache |
|
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|
Chargrilled breast of chicken seasoned with a sun dried
tomato tapenade served with a mediterranean vegetable risotto,
salsa verde and shaved parmesan |
| Prime eye fillet of beef
resting on a potato and herb rosti, accompanied by
seasonal vegetables, onion marmalade and rich beef jus |
|
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|
|
Selection of Australian Cheeses served with dried muscatel
grapes, pear paste, fruit bread and water crackers |
|
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| Warm Sticky Date Pudding
topped with butterscotch sauce served with cream |
| white chocolate and passionfruit mousse with praline and vanilla raspberry syrup |
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|
| Wine Selected
Victorian Red and White Wines |
| From the Bar Beer /
Whisky / Brandy / Gin / Vodka / Bacardi Rum / Dry Vermouth /
Bourbon |
| Coffee
/ Tea |
| Liqueurs Port / Cognac
(v.s.o.p.) / Drambuie / Dom Benedictine / Cointreau / Tia Maria
|
| Gratuities at your discretion |
|
