MAINS

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*Marinated Rack of Lamb with Roasted Garlic & Fresh Rosemary 

 *MSA Strip Fillet Steak topped with Field Mushrooms & Diane Cream Sauce

 *Asian Baked Atlantic Salmon Fillet on a bed of Steamed Bok Choy 

 *Chicken Breast filled with Sundried Tomato Cream Cheese & finished w/ a Basil Pesto Sauce

 *Fresh Barramundi Fillet with Caramelized Lemon & Ginger Confit 

 *Duck Breast in a Pomongranate Marinade w/ Walnuts

*Eggplant Cannelloni filled with Creamed Spinach Puree topped with a light Neopolitan Sauce & shaved Parmesian (V) 
 

 ------ (All of these mains will be served with Chefs' selected Seasonal Vegetables, Potato/ Rice to suit) ------