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Cream,
liver and cognac pate crowned with pink peppercorns
Roasted red capsicum dip served with assorted crisp bread |
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| Tasmanian ocean trout pan seared and served on julienne vegetables with soy ginger reduction |
| Duck risotto confit duck, mushroom and pea risotto with crisp leek and truffle oil |
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Macadamia chicken grilled chicken breast on sweet potato mash and baby spinach with a macadamia pesto sauce |
| Victorian farmed eye fillet of beef on a sweet potato and herb rosti, with seasonal vegetables and wild mushroom jus |
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Selection of australian cheeses served with 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 coulis |
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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 / Frangelico / Cointreau / Tia Maria
|
| Gratuities at your discretion |
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