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


Main (* marks those suitable for Entrée)

Seared Atlantic Salmon with Crushed Potatoes, Mclaren Vale Black Olives, Green Beans and a Balsamic Dressing *

Slow Cooked Beef on Sweet Potato Puree, Cramelized Pearl Onions and Button Mushrooms, 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 Bed of Creamy Polenta topped With Crispy Cold 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 scented Jus

Pan-fried Atlantic Salmon with a Parsnip Puree and an Orange and Ginger Butter 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 and Rich Cream

Individual tiramisu, Layers of coffee, chocolate and mascarpone with berry sauce


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 $66.00
3 course, Entree, Main (choice of two) Dessert or cheese $72.50
4 course, Starter, Entrée, Main, Dessert $77.50
5 course $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.