Menus & Catering

Smoked Chicken Salad Tartlet with Soft Boiled Egg and Virgin Olive Oil.

 Or

Skordalia and Salmon Confit with Sauce Vierge, Rocket, Fig and Goat Cheese Salad with Pomegranate Dressing.

Or

Bacon and Onion Quiche served with Fresh Garden Side Salad.

Beef Fillet served on Potato Roesti, Green Asparagus with Cabernet Reduction or Green Peppercorn or Red Wine Sauce.

Or

Corn-fed Chicken Breast and Caponata Vegetables, Potato Galette and Veal Glaze.

Or

Barramundi Fillet on Dill Potato Crush, Wilted Tatsoi and Vegetables Vinaigrette.

Or

Lamb Rump on Roasted Garlic and Sweet Potato Mash, Baby Beetroot and Mushroon Seed Jus.