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6
Course Menu - $110.00 per person
SELECTION
(narrow down to a set menu, or
book ‘Chef's creation’)
Hors
D'ouvres
Soup
(2 choices)
Cockie Leekie Soup garnished
with Spring Onion & Chicken
Cauliflower & Rosemary
Soup garnished with Cheese Straws
Cream of Pumpkin & Sweet
Potato Soup garnished with Coriander
Field Mushroom Veloute
garnished with Croutons
Entree
(2 choices)
Smoked Salmon with Rainbow
Trout Mousse, Enhanced by Anchovy & Caper Mayonnaise
SA Oysters – Served natural as
they should
Homemade Chicken & Sage
Ravioli tossed in Fresh Basil, Tomato & Barossa Olive Oil
Peking Duck Breast, filled
with chef’s farce, served en croute
Veal Medallions, napped in a
Chardonnay Cream Sauce, served with Garlic Chicken Livers & Herbed
Wild Rice
Ballontine of Whiting,
Calamari and Spinach, served with a Champagne Sabayon
Main
Course
(2 choices)
Prime Rack of Lamb on lentil
puree with yoghurt Dressing & Sesame Baby Spinach
Char-grilled Snapper Fillet,
with Prawn Tail Soufflé on steamed Greens, and a Bisque sauce
Fillet of Beef, Napped in a
Rich Shiraz and Thyme Glaze, Served with a Barley, mushroom risotto
Corn fed Barossa chicken
breast, on a Zucchini omelet with a zesty Lemon sauce
Prawn & Scallop Compote,
Served with Saffron Rice & a Julienne of Vegetable
Dessert
(2 choices)
Profiteroles ‘Black
Forest’, filled with Vanilla Bean Ice-cream, & Black Cherries
& drizzled in Chocolate sauce
Hot Berry Soufflé, served
with Clotted Cream & Vanilla Ice-cream
Steamed Sticky Fig Pudding,
Served with Caramel & Lime sauce
‘Death by Chocolate’
Torte, served with a
Fruit Compote & Espresso Ice-cream
Hot Old English Apricot Tart,
Served with Double Cream & Mint
Steamed Satsuma Plum &
Almond Pudding & lashings of Ice-cream
Coffee
& Tea
Served with chocolates
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