SAMPLE MENUS

Selection of Soups

• Cream of Tomato w touch of Basil and served w a swirl of cream
• Chicken & Mushroom garnished w herbs, croutons & chives
• Roasted Sweet Potato w a hint of ginger & double cream
• Carrot & Honey flavoured with honey & fresh herbs
• Potato & Leek garnished with julienne of leeks & fresh cream
• Minestrone, the traditional Italian soup w parmesan croutons

Selection of Entrees

• Thai Chicken Salad - Lean strips of chicken w a thai dressing on mesculin leaves
• Moroccan Beef Salad - Shaved medium beef drizzled w a garlic scented mayonnaise
• Calamari & Coconut Salad - Seared squid pieces infused in malibu & coconut on salad greens
• Spinach & Ricotta Cannelloni - Filled with spinach & ricotta & served w tomato basil sauce
• Mediterranean Vegetable Filo Parcel - Served with a herbed tomato sauce
• Chermoula spiced Snapper Fillet - Served on a lemon scented pilaf
• Mushroom Risotto - Served with virgin olive oil and shaved parmesan
• Tasmanian Smoked Salmon Bruschetta - Served on a crostini with a horseradish sour cream (surcharge applies)
• King Prawn and Oriental Salad Lightly marinated with ginger, garlic and sweet chilli on Asian greens (surcharge applies)

Selection of Mains

All main courses are accompanied by Chef's choice Potatoes and seasonal Vegetables

• Baked Snapper Fillet Encrusted with fresh herbs and served with a Chardonnay Sauce
• Charred Chicken Breast With lemon pepper and served with a Champagne veloute
• Oven-roasted Moroccan Spiced Chicken Breast With a sweet wine jus
• Grilled South-West Beef Sirloin With red wine glazed onions
• Roasted Harvey Scotch Fillet of Beef Slow roasted to medium and accompanied with herbed mushroom jus
• Grilled Pork Rib-eye Coated with Cajun spices and served with a mango demi-glaze
• Pan-fried Tasmanian Salmon With a dill beurre blanc (surcharge applies)
• Roast Rack of Lamb With herb and mushroom crusts and served with a tarragon reduction (surcharge applies)

Selection of Desserts

• Apple and Almond Strudel Served with vanilla cream
• Profiteroles filled with Custard Cream Served with hot chocolate sauce
• Caramelised Citrus Brulee Served with double cream
• Lemon and Lime Cheese Cake With chantilly cream
• Individual Pavlova Topped with berries and cream
• Chocolate Mud Cake Served with a Kahlua scented cream
• Baileys Cheese Cake Served with fruit coulis and cream
• Sticky Date Pudding With a warm caramel sauce