Private dining / corporate

Entree

• Goatscheese and leek galette with pomme paille and lemon dressing
• Pork and prune terrine with apple relish and irish soda bread
• Roast fig , blue cheese and proscuitto with rocket salad and walnut dressing
• Pan-fried scallops with spiced lentils and an orange and watercress salad
• Beef carpaccio with a confit of baby leek, roast red onion, pine-nut and an anchovy cream
• Seared tuna with a soba noodle salad, tobiko and hijiki dressing
• Smoked salmon with a warm poached egg, asparagus salad and truffle dressing
• Pan -fried terrine of goatscheese, eggplant, capsicum with tapenade and roast cherry tomato’s

Mains

• Pan-roast confit of duck leg with parsnip puree, mushroom and grape tartlet
• Pan-fried loin of veal wrapped in proscuitto with a white bean puree, parmesan dressing and a black olive and caper salsa
• Roast tenderloin of beef with pomme anna, pea puree and glazed shallots
• Pot roast chicken breast saltimbocca with a pea, mushroom and lettuce braise
• Pan-fried barramundi, chive mash with a fennel, caper and parsley salsa and lemon beurre blanc
• Pan-fried salmon with pepperonata, chorizo, olives, spinach and salsa verde
• Roast venison with a bacon sage pudding, braised red cabbage and sauce soubise
• Pan roast duck breast with soft polenta cake, porcini and portebella mushrooms, spinach and saba

Desserts

• Dark chocolate mousse, spiced strawberries and creme fraiche
• Glazed lemon tart and double cream
• Warm coconut and lime tart, caramelised pineapple and coconut ice-cream
• Warm ginger and pecan pudding double cream and caramel sauce
• Dark chocolate tart mint ice cream and citrus caramel
• Roast figs in a blackberry and cinnamon soup with lemon mascapone
• White chocolate mousse with an orange and mint salad and apple wafers
• Creme caramel with tea poached prunes and sauterne ice-cream