ENTREE

Shaved rare beef fillet with horseradish aioli, grilled onion and watercress salad (GF, DF)

Creamy seafood chowder with garlic crostini Seafood puff pastry parcel lemon and white wine sauce

Warm goats cheese, leek and roasted pumpkin tart with baby rocket and sweet balsamic glaze (V)

Trio of duck and porcini ravioli with caramelized orange and salad

Lamb and pistachio filo cigars with local honey and sweet tahini

Mandarin pancake with shredded chicken, asian vegetables, fresh herbs & ginger plum sauce

A light salad of crispy pancetta, oven reduced cherry tomato, baby bocconcini, fresh rocket & house made italian dressing

MAIN

Chicken supreme topped with prawns, creamy crab bisque & black rice & brocolini

Pan seared Tasmanian salmon fillet with mango chimichurri and coconut rice

Grilled chicken on bacon, onion potato cakes with broccolini topped creamy mustard sauce

Crispy skin pork belly with roasted vegetables & Hillbilly apple cider jus

Slow cooked lamb rump with mediterranean vegetables & rosemary jus

Lamb shank osso bucco on roasted garlic mashed potato with pearl onions and gremolata

Scotch fillet with potato & sweet potato gratin with red wine jus

Roasted rosemary crusted beef tenderloin with port wine sauce & roasted seasonal vegetables

DESSERT

Creme brulee with poached pear

Sticky date pudding with butterscotch sauce

Chocolate tart with ice cream

Chocolate mousse

Lemon tart with shortbread crust served with berry coulis

Vanilla panna cotta with berry coulis

White chocolate cheesecake with berry coulis

Caramel bread & butter pudding with brandy custard