Fine Dining Menu

entrée

duck consomme, liver pate choux peas, poached quail egg
or
tiger prawn and scallop lasagne
or
pumpkin and potato roesti stack, sheep's milk yoghurt dressing
or
salad of bobby veal, beetroot and marinated feta

main

pepper-crusted eye fillet steak, braised chickory, roast kipflers
or
pork loin in a spice rub, braised pork belly, pommegranate syrup
or
barramundi fillet in filo, truffled herb butter, steamed bok choy
or
alpaca rib rack, pear and fig compote, serviette dumpling

dessert

meredtih dairy chevre, pecaaso sheep's cheese, home baked fruit bread
or
amaretto mousse, caramelized fruit
or
warm 'black forest' chocolate pudding
or
white espresso parfait