Three courses of beautifully crafted seasonal dishes using fresh quality ingredients set to tempt you and delight your guests…some examples…

Entree

ZINC plate 
Deep fried salt & pepper Westernport calamari
Spencer Gulf prawn with sautéed peppers & candied black olives
Tasmanian oyster with spring onion & ginger relish
Seared Hervey Bay scallop with caramelised white onion puree & tomato concassé

Murray Valley lamb duo
Roasted lamb cutlet & lamb & burghul ‘kibbeh’ served with tabouleh, carrot & cardamom puree, roasted fig, spiced goats curd & pomegranate sauce

Handmade raddicchio agnolotti
Crisp zucchini flower, warm tomato, olive & basil dressing & shaved Grana Padano parmesan (v)

Main Course

Crisp skinned ocean trout
with colcannon potato, handpicked green beans, chive hollandaise & Yarra Valley salmon caviar (gfp)

King Valley eye fillet beef
Prime beef fillet, char grilled on cherry tomato & red onion fondue with artichoke & truffle mash, potato crisps, salsa verde & truffled salt

Pan fried baby chicken
with lime & tarragon butter stuffing, buckwheat polenta, green beans & riesling jus


accompanied with:
House salad mix of radicchio, baby cos & endive dressed with aged balsamic & Yellingbo gold extra virgin olive oil (v) (gfp)

Freshly baked sourdough loaf served with Australian cultured butter & Murray River salt

Dessert

Dolce Italiano - Baba al rhum 'affogato'
Traditional yeast cake soaked in rum & vanilla syrup with apricot, vanilla bean ice cream & a shot of Mount Gay rum (or espresso coffee) poured at the table (v)

Panna cotta
Chilli infused strawberry granita, cypriot mahalepi cubes, fresh berries, mint & crostoli twist (v) 

Chocolate & Raspberry pudding
Soft centred, raspberry sauce, chocolate crisps & certified organic vanilla bean ice cream (v)

to finish:
Genovese organic fair trade coffee & a selection of Tea Drop teas with Valrhona Guanaja chocolates