ENTREE
Mushroom Rissotto with braised beef and gremolata
Glass Noodle Thai Salad with South Australian Prawns and
Mango Salsa
Roasted Duck with a Caramelized Onion Tart and Jus
Twice cooked Pork belly with master sock, mushrooms and
Asian greens
Cream of Jerusalem Artichoke Soup with Truffle Oil
Smoked Chicken, Avocado Salsa with Pomegranate Molasses
Dressing
Crab Bisque
Smoked Salmon & duy puy lentil salad with asparagus and
roasted cherry tomatoe
Caponata and Mushroom and Goats Curd Pitithier
White Bean Soup with Pancetta and Garlic Ciabatta
Rocket, Radicchio, Fig and Ricotta Salad with Toasted Pine
Nuts and Caramelized Shallots
Salt and Pepper Star Anise Squid with Oriental Noodles
Half Dozen South Australian Oysters with Trio of Dressings
Half Dozen South Australian Oysters kilpatrick
Salt and Pepper Squid with Chorizo, Olives and Caramelized
Red Onion Rocket Salad
Prawn Salad with Cranberries, Lime And Mango in Crisp Filo
Smoked chicken, hommus, and roasted Eggplant
Main (* marks those suitable for Entrée)
Seared Atlantic Salmon with Crushed Potatoes, Black Olives,
Green Beans and a Balsamic Dressing *
Slow Cooked Beef on Sweet Potato Puree, Mushrooms pithivier
with a Sherry and Rosemary Jus
Pan-fried Chicken Breast with a Mediterranean Couscous,
Basil Oil and a Roasted Red Capsicum Emulsion
Duck Breast marinated in Five Spices with Stir-fried Asian
Greens, Jasmine Rice and a Honey and Soy Glaze
Roasted Beef Fillet served on a Creamy Polenta topped With
Crispy Smoked Bacon and a Red Wine Jus
Limestone Loin of lamb with Pesto and a White Bean Ragout
Pan-fried Beef Fillet with a Wild Mushroom Gratin and
Truffle Mash
Slow Cooked Duck leg, with Roasted Breast, Creamy Polenta
and a Jus
Pan-fried Atlantic Salmon with a Parsnip Puree and an
Orange and Ginger Butter Sauce *
Cabernet Lamb Shank with Seasonal Vegetables and potato
gratin
Crispy Skin Duck, Balsamic Reduction with Roast Beetroot,
Orange and Rocket Salad
Steamed Barramundi with Coriander and Ginger Sauce,
Vegetable Dumplings and Asian mushrooms and Greens
Roasted Breast of Chicken with Crushed Minted Peas, Ricotta
Ravioli and Charred Asparagus Spears
Duck breast with walnut and cinnamon mash, pomegranet sauce
Dessert
Berry Mousse flavored with Anise, Vanilla and Cardamom
Sable Biscuits,
Berry Fruit Compote and Coulis
Individual Belgium Chocolate and Hazelnut Torte with
Frangelico mousse, "Melt Gourmet's"
Frangelico and Honey scented sauce, Alexandria Thickened
Cream and Chocolate Wafer.
Individual French Chocolate and Orange Torte, Macerated
Prunes and Pernod Parfait
Vanilla Bean Brulee with trio of Amoretti, Biscotti and
almond bread
Palm Sugar Pudding with Caramelized Pear and Coconut Sorbet
and pineapple chip
Frangipane and apple tart vanilla bean icecream and rhubarb
toffee syrup & apple chips
Caramel Apple Tarte Tartan with roasted Almond and
Honeycomb Ice-cream
Individual tiramisu, Layers of coffee, chocolate and
mascarpone with berry sauce
Red Wine Poached Figs with Cinnamon Cream and Chocolate
Warm Orange Almond Cake With Vanilla and Orange Syrup and
Double Cream
white chocolate panacotta
velvet chocolate and almond slice
Cheese
A selection of local Cheese, Dried Fruit and Homemade
Lavosh and Walnut Bread
Menu pricing
For Dinner Parties is as follows
3 course, Entree, Main, Dessert from $68.00
3 course, Entree, Main (choice of two) Dessert or cheese
from $74.50
4 course, Starter, Entrée, Main, Dessert from $79.50
5 course from $88.50
A charge of $3.90per person
for Homemade Chocolates & Petit Fours.
Deposit 20% required on acceptance Balance 80% 7 days prior
to event.