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Sample
Menu
(Current menu can be provided
upon request)
Canapes
Warm Coffin bay oysters with yarra
valley salmon pearls and champagne beurre blanc
Spring bay scallops with tobiko and
ginger
Stuffed cherry tomatoes with Wooodside
goats curd and basil oil
Entrée
alternate
Cannelloni of TasmanianOcean
Trout with creamed cauliflower and parsley oil
Port Lincoln Suzuki
Jewfish and West Australian yabbies with ruby grapefruit and
shellfish vinaigrette
Petaluma Riesling 05
Main
alternate
Kangaroo island Chicken with new
season white asparagus and porcini
Pierro Chardonnay 03
Or
Slow roasted Northern rivers Veal loin with
osso bucco ‘crepinette’and pearl vegetables
Ata Rangi Pinot Noir 97
Dessert
Gold leaf Chocolate ‘messidor’ with
raspberries and vanilla cream
Cheese
Selected Australian farmhouse cheese
with fig chutney and lavosh crackers
Homemade petit fours | 