Set Dinner Menu

Spring-Summer 2016/17

two courses - $50 three courses - $60

Starters

Duck Liver Pate

with beer and pear chutney and toasted baguette

Zany Zeus Panfried Haloumi

on green lentil puree with picked beetroot and microgreens (gf)

House-Cured Salmon Gravlax

with horseradish potatoes and salsa verde (gf)

Mains

Mushroom Risotto

with rocket, goat's cheese, Portobello mushrooms and horseradish gremolata (gf)

Roasted Chicken Supreme

on a smoked corn, bacon and fennel risotto with watercress pesto (gf)

Panfried Market Fish

on spiced red lentils with baby spinach, roasted Portobello mushrooms and chermoula sauce (gf)

Paprika-Rubbed Lamb Rump

on a warm bulgur wheat salad with chorizo, tomato, chilli and herbs and minted yoghurt

Desserts

Ginger and Chocolate Torte

with salted caramel sauce, peanut brittle, dehydrated pear and creme fraiche

Peach Frangipani Tart

with spiced pear syrup, almond praline and creme fraiche

Vanilla Pannacotta

with poached rhubarb