FRIDAY TO SUNDAY ALTERNATIVE DROP 2 Course $69.5 3 Course $85.0 Includes tea and coffee
Entree
Slow cooked beef cheek confit, Paris mash cabernet jus, mirco herbs Pan Fried Tasmanian Salmon, crunchy garlic potatoes, Spanish Salsa Grass Fed Victorian Lamb Cutlet, lentils confit. Port jus Hand made ravioli, ricotta & porcini truffle, whote wine jus
Main Kilcoy Fillet of Beef Savoyard Potato, SautĂŠ baby spinach, Vine Roasted Tomato, Merlot Jus Pan Fried Barramundi White Butter Bean Puree, Seasonal Vegetables drizzle with Basil olive oil Corn Fed Breast of Chicken Pommes tier, Seasonal Vegetables, Champagne Pommery Jus Rump of Lamb Pommes Gallette, Seasonal Vegetables, Port Jus
Dessert
Lucia Layers of Strawberry Mousse, Coconut & Raspberry Creole Coffee & Chocolate Mousse with a Ginger Brulee and a hint of Caramel Miroula Rich Chocolate Macadamia Cake with a sweet Crème centre Orange Blossom Dark Chocolate, orange and hazelnut Justin Layers of coconut cream and pineapple Please note menu items are subject to seasonal change Menus valid until 31 December 2014