BANQUET MENU MONDAY TO THURSDAY 2 Course $59.5 3 Course $75.0 (Add $3.00 per course for alternate drop) Includes tea and coffee
EntrĂŠe Slow cooked beef cheek confit, Paris mash cabernet jus, mirco herbs Hand made ravioli ricotta & porcini truffle white wine jus Pan Fried Barramundi, Parsnip Puree, orange rouille sauce, micro herbs
Main Corn Fed Breast of Chicken, white puree beans, seasonal vegetables and champagne pommery sauce Char grilled Lamb Rump, pommes gallette, seasonal vegetables and shiraz jus Crispy Skin Salmon, Paris mash, seasonal vegetables, Spanish salsa and aioli
Dessert Lucia Layers of Strawberry Mousse, Coconut & Raspberry Miroula Rich Chocolate Macadamia Cake with a sweet Crème centre Orange Blossom Dark Chocolate, orange and hazelnut
Please note menu items are subject to seasonal change Menus valid until 31 December 2014