• Three Point Best End Marinated Rack of Lamb w/ Roasted Garlic & Fresh Rosemary 
  • Medium Rare Eye Fillet topped w/ a Luxuriant Diane Cream Sauce with Garlic Field Mushrooms
  • Asian Baked Atlantic Salmon Fillet on a bed of Steamed Bok Choy and Fresh Asparagus
  • Chicken Breast filled w/ Sundried Tomato Cream Cheese & finished w/ a Basil Pesto Sauce
  • Fresh Barramundi Oscar w/ Prawns and Hollandaise Sauce 
  • Seasoned Pork Medallions w/ a Light Jus and Poached Apple Segments
  • Duck Breast in a Pomegranate Marinade w/ Walnuts
  • Eggplant Cannelloni filled with Creamed Spinach Puree topped with a light Neapolitan Sauce & shaved Parmesan (V) 

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

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