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Poultry

Breast of chicken filled with Persian fetta, confit potato and saffron sauce (gf)

Chicken breast “Saltimbocca” Sage and onion stuffing wrapped in prosciutto, white wine and chicken stock reduction (gf) (p)

Breast of chicken filled with scampi tail meat on creamed leeks with a roasted pumpkin and fenugreek sauce (gf)

Chicken breast filled with spinach, pine nuts and sumac on roasted tomato sauce (gf)

Trinidad chicken breast. Delicious moist chicken wrapped around sweet potato skodalia served over wilted greens with orange beurre blanc (gf)

Roasted duck breast with prosciutto wrapped fennel and dried cherry jus (gf) (p)

Five spiced duck and shitake mushroom pie with star anise

Plum & hoisin duck breast with fondant potato and wilted spinach

Paddock

Medallions of beef fillet served on field mushroom topped with wild rocket & parmesan pesto (gf)

Prosciutto wrapped fillet of beef on sage and smoked garlic mash with veal jus and truffle oil (gf) (p)

Pan fried beef medallion with green lobster tail, asparagus tips and oxtail and rosemary sauce (gf)

Pan seared peppered medallions on green herb mash Szechuan pepper jus (gf)

Beef fillet wrapped in prosciutto roasted to perfection served with bearnaise sauce (gf) (p)

Seared beef fillet with char-grilled asparagus spears, crisp prosciutto and balsamic emulsion sauce (gf) (p) 
Trio of lamb loin - En Croute with mushroom duxelle, poached on creamed leeks and roast double cutlet 

Herb crusted rack of lamb on Mediterranean roast vegetables with red wine and smoked garlic jus 

Rack of lamb on ragout of baby vegetables with mustard spatzle and thyme jus

Lettuce pies of braised lamb shank with spices and paysanne vegetables (gf)

Fillet of lamb marinated in honey, mustard seed & fresh mint served on a sweet potato skodalia (gf)

Medallion of veal fillet with crab ravioli, veal jus

Fillet of veal wrapped in prosciutto served on parsnip puree with caramelised pear (gf) (p)

Herbed fillet of veal served over smokey roast eggplant with caramelised onion (gf)

Ocean

Seared tuna seasoned with sumac, green beans, olives, mash, roast tomatoes and saffron oil. (gf)

Macadamia crusted cod fillet on wilted Bok Choy with lemongrass and coconut emulsion (gf)

Slow roast Ocean Trout fillet on fennel with parsley oilconfit poato & salmon roe (gf)

Cod fillet saltimbocca, brown butter sauce, crisp sage, pine nuts (gf) (p)

Pan fried john Dory fillets on parsley risotto, roasted truss tomatoes & lemon butter (gf)

Pan fried ocean trout fillet with baby bok choy, broccolini, oyster mushrooms and soy beuure blanc

Barramundi fillet pan fried on blood orange, watercress and crisp potato salad (gf)

Mediterranean fish stack.  Duo of fish stacked with roasted Provencal vegetables topped with aioli,  tiger prawn and basil pesto (gf)

Greens

Spinach and caramelised onion raviolli with brown butter

Mushroom & potato pave with red wine & tomato sauces (gf)

Beetroot, spinach & goats fetta risotto with parmesan & walnuts

Pork

Slowly braised pork belly on wilted English spinach, topped with black tiger prawns and rich glaze (p)

Pistachio crusted pork fillet over sweet red cabbage and crushed potatoes with smoked garlic and fresh herbs (gf) (p)

Pork medallions studded with tea infused prunes served over stir fried vegetables with apple balsamic jus (gf) (p)                                                

(v) Vegetarian

(gf) Gluten free

(p) Contains pork products

 

$36.00 per head

$39.00 per head alternate service

Due to the current increase in meat prices, all red meat will be charged at market price.  Please contact our office for a quote.

All seafood at market price.

Chef charge $50.00 per hour minimum three hours for all formals