Entrees: Selection of 2, served alternate

Coconut Prawns with Coriander Mayonnaise

Smoked Chicken and Strawberry Salad

Smoked Salmon, Avocado and Udon Salad

Peperonata and Bocconcini Tartlet

Veal and Pork Terrine ,Boysenberry Compote

Giant Crab Ravioli in Shellfish Broth

 Mains: Selection of 2, served alternate

Local Tender Beef Rump Italian style with Rosemary Kipfler

Potatoes, Rocket, Balsamic and Parmigiano

Grain fed Sirloin with Sauce Bordelaise, Grilled mushrooms

Chicken, Grape and Champagne Pie with Baby Spinach

Pork Medalions with Burned Sage Butter and Baby Carrots

Oven Baked Tasmanian Salmon, Kipfler Potatoes & Watercress Salad

Rack of Lamb Cumin Crust with Roasted Stuffed Tomatoes

 Desserts: Selection of 2, served alternate

Black Forest Cake served on Marinated Fruits of the Forest

Strawberry and Lemon Cheesecake, Petite Fruit Salad & Cream

Apple Berry Crumble topped with Vanilla Anglaise

Pear Galette with Crème Fraiche and Berry Coulis

Chocolate Ganache with Fresh Cream and Frangelico

Lemon Souffle with Toasted Hazelnuts and Fresh Cream