For your next corporate lunch the ideal 2 or 3 course menu has been designed which includes some of the following dishes

Salmon trio
Smoked salmon, lemon & dill pate crisp house made lavosch
House cured salmon gravlax will chive, lychee & navel orange salad
Crisp skin salmon with green chilli, mango & mint salsa

Twice sumac seared Murray Valley lamb loin
with petite fattouche salad of cucumber, cherry tomato, red radish, haloumi, crisped flatbread & spiced yoghurt dressing

Chicken breast poached ascabeche style
with fine julienne vegetables & salad of orange, spanish onion, watercress & coriander (gfp)

Steamed Queensland farmed barramundi
with hand rolled rice noodles, steamed baby bok choy, spicy tom kha soup water chestnuts & bean shoot salad

Roasted rump of Murray Valley lamb
with caramelised onion, crisp diced potato, fire roasted peppers, rocket & parmesan salad (gfp)

Herb roasted free range chicken breast
with potato & tarago marinated goat’s feta crush, blistered vine ripened cherry tomatoes & petite herb salad (gfp)


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

Freshly baked sourdough rolls served with Australian cultured butter & murray river salt

Classic French vanilla creme brulee
with crisp almond bread (v)

Summer Pavlova
classic meringue, fresh melon balls, passionfruit curd & mango sorbet (v) (gfp)

ZINC cheese platter - country artisan producers
a range of carefully selected cheeses from our local artisan producers with burnt fig jam & lavosch – served as platters to the table (v)

to finish:
Genovese organic fair trade coffee & a selection of Tea Drop teas with fruit & nut biscotti