THE MAIN COURSE

All items subject to availability.

Contact Wendy Bennett to have a customised menu and pricing prepared for your next event.

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C H I C K E N

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• Chicken Miso; slow cooked. miso, orange juice, Yuzu (Asian citrus), ginger, succulent sauce
 

• Chicken Marbella, Mediterranean flavours; wine, prunes, dates, olives, capers, oregano. Briny, sweet, tangy
 

• Chicken Tarragon, white wine, cream sauce, white grapes, toasted almonds. Piquant.
 

• “Coq au Reisling” chicken, bacon, mushroom casserole. Warming

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F R O M  T H E  S E A

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• Salmon, poached in chardonnay, orange, pomegranate molasses, lemon cheeks, pomegranate arials, dill, Yuzu mayo
 

• Ceviche ‘freshest fish of the day,’ lime marinated, coconut cream (opt), spring onion, red onion, red capsicum, parsley
 

• Fish curry, coconut sauce, kaffir lime, coriander, lemon grass.
 

• Seafood Risotto; fresh fish, prawn, scallop, mussels, squid, clams, arborio rice, olive oil, white wine, parsley, parmesan

 

 

M E  A  T

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• “HOLY COW” whole fillet of beef, garlic, olive oil, roasted medium rare; - marinated, tamari sauce, pomegranate molasses

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• Beef cheeks, slow cabernet braised, tomato, mushroom ragu, pappardelle pasta
 

• Lamb tagine – slowly simmered, fresh ginger, turmeric, spices, preserved lemon, fresh coriander.
 

• Slow cooked Lamb Shoulder; fig and pistachio salsa.
 

• Pork belly, slow roasted, apple juice, rich brown gravy, crackling, caramelised apples.
 

• Champagne Ham; glazed, cloves, citrus marmalade, grainy mustard, oranges, cranberries, cherries. Served with mustards and chutneys

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