|
entrées
prawns, on white wine risotto and lime aioli
or
sweet potato rösti with grilled vegetables stack and haloumi cheese
or
duck spring roll, duck confit in rice paper with tamarind dipping
sauce
or
lobster salad with avocado on butter lettuce dressed with lemon
juice & olive oil and bell pepper chilli aioli dukkah |
|
mains
barramundi, salt and pepper crusted, lemon butter
sauce and chats potatoes
or
thai chilli prawns wok tossed with baby vegetables, thai basil and
jasmine rice
or
eye fillet with herbed potatoes and béarnaise sauce
or
sticky chilli chicken, ginger, coriander, cassia bark and soy
infused chicken breast with thai salad
or
sweet potato gnocchi with feta cheese on creamy leek sauce,
grilled asparagus and oven dried roma tomatoes |
|
desserts
sampler for TWO with
brulée, mud cake, lemon tart chocolate mousse &
brandy snap basket with strawberries victoria
or
heart shaped chocolate mousse with almond tuile and raspberry coulis
or
trio of ice creams in brandy snap basket with toffee wafer
or
raspberry crème brulée with vanilla sable biscuits
or
bonoffee with fresh bananas and home made soft caramel sauce
|
