Mains

• Seafood risotto with saffron
• Moroccan lamb with honey & fennel roasted root vegetables with yoghurt & mint dressing
• Rosemary roast wild barramundi with kumara, slow roast roma tomatoes & capers
• Lemon & thyme infused whole roast rainbow trout served on a bed of creamy cannelloni mash with baby spinach
• Roast quail with slow roast tomato & spec reduction on wilted greens
• Cajun spiced swordfish with organic cucumber, avocado & Spanish onion salad with tahini dressing
• Roast pork fillet, kumara & prawn asian salad
• Veal tonnato with roasted rosemary potatoes & organic green beans
• Veal Saltimbocca with steamed broccoli
• Tamarind & lime curry prawns with jasmine rice
• Wild mushroom risotto with truffled cream
• Prawn & green papaya salad
• Slow cooked beef with olives & preserved lemons
• Eye fillet with blue cheese & herb butter
• Roast beef fillet with béarnaise sauce & caramelized roast vegetables
• Thai coconut fish curry
• Warm duck salad with ginger & orange dressing
• Beef bourguignon with polenta
• Roast pork cutlets with apple & pear
• Roast loin of pork stuffed with chomoula & verjuice reduction
• Turmeric spiced snapper fillet with spiced eggplant relish
• Tuna cheviche with farm green salad
• Porterhouse beef pot roast with garlic, bay leaf & red wine sauce with baby spinach & caramelized parsnips
• Wild mushroom risotto
• Fillet of peppered beef thinly sliced on a bed of mirin & soy crushed potatoes
• Italian crab & pomegranate salad
• Rabbit terrine with sweet pickled seasonal fruit
• Roast blue eye code on bed of red wine risotto & creamy lemon mussel sauce
• Pepper seared lamb fillet with shiraz reduced jus, served with kilfer potatoes & green beans
• Warm beef salad with roast pumpkin, rocket & asparagus
• Vitello tonnato
• Slow poached salmon with cucumber, mint & coriander salad – ginger & mirin dressing
• Fillet of roast snapper on a bed of truffle infused parsnip & creamy seafood bisque
• Cinnamon spiced chicken with beetroot relish & fava bean puree
• Sticky sliced Chinese BBQ pork with asian greens & crispy wontons
• Roast pork cutlets with orange sauce, wilted spinach & pine nuts
• Whole baby snapper roast & stuffed with prawn & avocado with a zesty lemon sauce
• Rump medallion with sautéed cabbage, shallots & anchovy butter sauce
• Duck liver served on a bed of slow braised French lentils
• Roast eggplant, kumara, Spanish onion & garlic with flaked braised pork hock
• Calamari, white bean & cherry tomato with olive oil & garlic
• Seafood paella