Sample Menus

Indulge in exceptional local food and wine, creatively presented by our award winning chefs:

Grazing Menu - Finger Food

Savoury

  • Smoked salmon on a chive pikelet with a horseradish cream
  • Selection of nori rolls
  • Vietnamese rice paper rolls with a sweet chilli and ginger sauce
  • Rare roast beef on a garlic croute with a seeded mustard aioli
  • Risotto rolled in to petite balls with a garlic cream
  • Wok fried prawns with ginger and coriander
  • Smoked salmon pate on a mini toast
  • Thai fish cakes
  • Chicken liver pate with a tomato relish
  • Prawn/vegetarian wontons
  • Goats cheese tartlets with a spinach cream
  • Peking duck pancakes with a hoisin sauce
  • Chicken and leek mini sausage rolls
  • Lamb kofta with a mint yoghurt

Something Sweet

  • Petite Kahlua and honeycomb parfait
  • Bite size lime tart with a fragrant sorbet
  • Crème caramel in an espresso cup
  • Mini chocolate mud cake

Soups

  • Potato, leek and Rocket
  • Japanese pumpkin and ginger
  • Cauliflower and parsnip finished with julienne pear
  • Broccoli and spinach

Entrees

  • Thai chicken spring rolls with banana mayo and Asian greens
  • Smoked salmon with potato and chive pancakes with a wasabi cream
  • Tempura chilli jam calamari with a coriander and lime aioli
  • Tiger prawn lasagne with sautéed mushrooms a spinach cream sauce
  • Spiced red pork fillet salad with a cabbage, cashew and sesame oil dressing
  • Anti pasto plate share between two
  • Smoked chicken tossed through avocado, orange and sprouts with a light curry mayo
  • Four mushroom and goats cheese risotto finished with chardonnay and shallots
  • Tasmanian oysters with a soy wasabi dipping sauce
  • Thai gravlax with a lime and ginger dressing
  • Lamb cutlets on a rosemary infused fondant potato and mint jus
  • Crisp polenta fingers on a rocket and parmesan salad with a light tomato drizzle

Main courses

  • Lamb cutlets on a rosemary infused fondant potato and mint jus
  • Tuscany chicken breast on a potato gratin, vegetable stack finished with a Dijon and oregano glaze
  • Whole scotch fillet on a grain mustard skordilia with a port wine jus
  • Twice cooked duck breast on a risotto cake, bok choy and an oriental jus
  • Market Fresh Fish or Salmon served with roast pumpkin, asparagus and pine nuts with a honey and seeded mustard dressing      
  • Honey and ginger glazed spatchcock on a shaved fennel, rocket, fetta and roast pumpkin salad with a mustard seed dressing
  • Peppered pork cutlet on a creamy colcannon and a sage butter
  • Eye fillet steak on a truffle oil and fetta polenta topped with a mushroom ragout
  • Mustard, pistachio and herb encrusted lamb backstrap on a grilled eggplant and roast pepper charlotte layered with goats cheese and basil finished with a rosemary butter
  • Veal Saltimbocca and proscuitto and sage on a horseradish skordillia and asparagus with a seeded mustard and white wine sauce
  • Paupiettes of kangaroo on a parsnip and potato crumble with caramelized beetroot and shiraz jus

Desserts

  • White chocolate mousse with a Belgian chocolate sauce
  • Petite pavlova topped with vanilla cream and raspberries with a champagne coulis and rosewater fairy floss
  • Decadent chocolate cake with a coffee anglaise
  • Port poached Corella pear stuffed with stilton cheese on a sweet risotto cake with a vanilla glaze
  • Selection of cheese from Milawa cheese factory
  • Kahlua and honeycomb parfait
  • Lime tart with a fragrant sorbet