4 Course (2) Menu ~ $71.50 per person

3 Hors’ Doeuvres (Chef's choice)

Choice 2 Entree,  2 Main Course,  2 dessert

Hors' Doeuvres

Entree

Pigeon & Bacon Ravioli, tossed in Barossa Olive Oil & Roasted Tomato puree

Pork Roulette, with Rhubarb Chutney & Condiments

Boned Quail, grilled, served on a Zucchini and Olive Frittata

Half shell scallops baked in shell au gratin

Poached Veal Loin, Sliced thinly on a Rocket & Basil Salad, with Dijon & Truffle Dressing

Main Courses

Prime Fillet of Beef, served on a Parsnip & Celeriac Puree

Steamed Collage of Seafoods on Asian Greens, napped in light Curry sauce

Corn-fed Chicken Breast, served on a Liver pate’ puff with a smoky Bacon sauce

Rack of prime Lamb, on a Lentil & Mint puree, yoghurt & Jus Lie

Venison Loin, with a Beetroot & Spinach Timbale & Roasted Shallots & Jus

Fresh Catch of the Day, with a Saffron & Tomato Concasse, on Fresh Asparagus

Main meals served with: Vegetables in Autumn & Winter

Garden Salad in Summer & Spring

Desserts

Passionfruit Mousse, with Pistachio Nuts & Orange Anglaise

Old English Cinnamon & Apple Pies with Clotted Cream

Steamed Sticky Pudding with Caramel & Lime Sauce

Chocolate Truffle cake, Coffee Tuilles & Raspberry Sauce

Tea & Coffee

Homemade Chocolates