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

Entrée

Tastes of the Sea 
Spencer Gulf prawns wrapped in fine potato strings, Indian spiced cabbage salad, seared tuna with caponata and red pepper essence and bloody Mary oyster shot with celery shoots

Duck Cannellloni 
Wimmera duck confit braised with porcini mushrooms, thyme and Rutherglen Madeira rolled in hand made pasta, with pea puree, oyster mushrooms and watercress salad

'Smoky' Calamari
Middle Eastern spiced Queenscliff calamari served on smoky baba ghanouj with mixed salad greens and a balsamic glaze

Main Course

King Fish
Miso caramelised Port Lincoln kingfish with choi sum, dashi broth and mushroom and shiso dumpling

Baby Chicken
Whole roast baby chicken tunnel boned and filled with celery and bread stuffing finished with Jerusalem artichoke cream and hand-picked green beans

Lamb Shanks
Gippsland lamb shanks marinated and braised in De Bortoli Shiraz, with local chestnuts, kaiser fleisch, celeriac puree and green beans

Dessert

Chocolate Bavarois
Rich chocolate and orange bavarois wrapped in fine Kennedy & Wilson chocolate on a tuille biscuit, vanilla and mandarin compote

Mille Feuille
Pistachio ice cream sandwiched between Moroccan flavoured pastry sheets, drizzled with honey, nuts and rosewater 

Brioche and Butter Pudding 
Individual brioche and butter pudding, Rutherglen Muscat soaked currants and peanut brittle ice cream and port syrup