Entree
$12.50
Lamb Cutlets with
Rosemary & Ricotta
Served on a bed of
Mediterranean salad
Char Sui Duck Salad
Duck Breast fillet
served w' bok-Choy,
Sweet Soy& crisp
rice noodles
Chicken & Prawn Vol
Au Vent
Fresh prawns in a
cream garlic &
cheese sauce served
in a golden Pastry
Shell
Salt & Pepper
Calamari & Prawn Duo
Tender calamari
served with a tangy
mustard salad
Trio of Seafood
Ocean King Prawn,
marinated mussel and
a Fresh Tasmanian
oyster served with
seafood sauce
Main
$22.00
Mediterranean
Veal & Chicken Duo
Layered with roast
capsicums and
eggplant
complimented with a
tomato and basil
sauce
Lamb Rump
Slowly braised in a
rich Italian &
Shiraz sauce. Served
with mash & peas.
Veal Almondine
Veal Medallions
crumbed in Almond
and lemon Zest
Served with a Lemon
Butter
Scotch Mignion
Rib Steak wrapped in
bacon finished with
a red wine jus
Pork Rib Eye
Tender char grilled
pork complimented
with a seeded
mustard vinaigrette
and baby veg.
Chicken la'tin
Seared chicken
fillet served on a
saut'eed potato &
baby bean finished
with garlic prawns
sauce
Desserts
$9.50
Cheese and Fruit
Plate
Local Cheese and
Dried Fruit served
with grissini bread.
Macadamia Nut Pie
Served with Praline
sauce and Rum &
Raisin Ice Cream.
White Chocolate
Lemon Tart
Served w' Chocolate
sauce & strawberries
Honeycomb Crunch
Cheesecake
Served with Seasonal
fruit and fresh
cream
Lemon Lime & Pear
Tart
Served w' mascarpone
cheese
15% surcharge for
Public Holidays and
Sundays
Minimum 30 people
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