ENTREES

• Half dozen Sydney rock oysters a la’ natural

• Seared Tuna (rare) Nicoise Salad

• Handmade Pumpkin Tortellini with wild mushroom and burnt butter sauce

       (served as entrée or main)

• Crisp Prosciutto, leek and goats cheese tart w/ rocket, pinenut & reggiano salad

 

 

MAINS

• Rolled chicken breast with pancetta, thyme and buffalo mozzarella

• Confit twice cooked duck on cauliflower puree with cherry compote

• Seared local beef fillet on roasted garlic & rosemary kipflers with béarnaise

• Crisp-skinned snapper fillets with spinach, roasted beetroot, pumpkin

       and goats cheese salad

 

 

DESSERTS

• Raspberry and dark chocolate baked tart

• Summer berry trifle martini

• Lemon curd and vanilla sponge rolled in meringue

• Triple chocolate tasting plate