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Entrées Fragrant curry crusted prawns with lime dressing Salt and Pepper squid with chilli jam Greek style prawns encased and topped with caramelised fetta Crab bisque Lightly fried wonton wrappers filled with marinated goats cheese and basil Balsamic marinated chicken fillets mixed with pear & thyme, wrapped in filo Mango and cumin gazpacho topped with finely diced avocado Chicken, grilled peach and macadamia nut salad Toasted brioche topped with smoked salmon and dill infused crème fraîche Asian marinated duck breast on sesame seed, coriander, cucumber salad

Mains Roast chicken breast filled with fetta, semi dried tomatoes & drizzled with basil oil Slow roasted pork belly with chilli lime jam Lamb backstrap infused with a mint and date paste and finished with a red wine jus Grilled salmon fillet topped with a fragrant salsa verde Roasted beef loin with a red pepper sauce and ratatouille Veal wrapped with prosuitto and raqulette Asian chicken and duck pie Seared pork chops with sweet paprika and herbs Seafood Boullibaise Roasted rib eye fillet with blue cheese crumble Lamb fillet with spiced eggplant chutney with a rosemary and red wine jus Roasted pork cutlets with polenta and apple sauce

Desserts Individual bombe alaska with rum and raisins, raspberry sauce Buttered pears with walnuts and cointreau Almond lemon and ricotta cake, marbled mascarpone Raspberries in sauternes jelly served with red summer fruit Cinnamon Bourbon Apple fritters with mascarpone Pavlovas with lemon cream and apricot sauce Pear tart tatin, house vanilla ice cream Apple Calvardos jelly with toffeed apples and cream Individual flourless chocolate almond cakes with hot fudge sauce Ricotta and panetone puddings, vesousjus sauce