Starter
Tasmanian Salmon Confit w a salad of asparagus, witlof, caviar and black sesame seeds; tomato and ginger pickle vinaigrette
Roast Pumpkin and Goats Cheese Strudel w tomato coulis
Imperial Austrian Consommé w veal and parsley dumplings

Mains
Oven Baked Chicken Breast w creamy polenta and mélange of vegetables
Grilled Fillet of Hereford Beef on sautéed southern gold potatoes, glazed baby carrots and red wine jus
Pan Fried Barramundi Fillet on pea and parmesan pilaf topped w watercress and citrus emulsion
Tuscan Vegetable Lasagna w tomato and basil coulis

Dessert
Warm Apple and Rhubarb Strudel w anglaise and cinnamon icecream
Cookie & Cream Cheesecake w strawberry confit and vanilla icecream
Port-Salut (Traditional French Cheese) crisp bread, quince paste and Granny Smith apple

Coffee or Tea
w chocolates

 Menu Subject to Change

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