Fine Dining Menu


$87.00 per person for a single selection per course.

$97.00 per person to make 2 selections for each course. Selections will be distributed to alternating guests.

These prices include your personal chef and maitre d' for a minimum of 6 people. Nappery and crockery are included and we will leave your kitchen clean. Travel and laundry are billed separately. Contact us today to discuss your needs.


Entrées

  • Asparagus Spears, wrapped in Prosciutto, pan fried,served on a crunchy salad with Hollandaise sauce
  • Prawn and avocado salad, served with a balsamic glaze
  • Mediterranean Dipping Plate, a simple but delicious plate, with homemade beetroot and Horseradish dip, White Bean Hummus dip Grilled

Asparagus, marinated eggplant and sourdough toast (NEW)

  • Roasted stuffed Mushrooms, mushroom cups,filled with Garlic,spinach, ricotta, lemon rind, roasted and served with a rocket and grape salsa
  • Chilled cucumber soup, with a prawn and tomato salsa
  • Prawn and bacon skewers, served on a bed of steamed rice, with spicy tomato sauce
  • Karaage Chicken (fried japanese Chicken ) Crispy fried chicken marinated in Soy and Ginger, served with mixed salad greens

Asian dressing and coriander

  • Cauliflower blue cheese and spinach frittata
  • Watermelon Pizza slice, A delicious twist, with feta crumble, prosciutto, mint, chopped pistachios, onion,and lemon rind and Juice (NEW)
  • Local fresh mussels provencal, with tomato pesto fresh garlic and white wine, with crusty bread
  • Beef paupiettes, Beef Escalope, filled with pate and mushrooms, rolled and sauteed, served with jus sauce and a rocket apple and parmesan salad
  • Tandoori Kangaroo Fillets, Fillets marinated in tandoori spices, grilled then rested for 10 minutes, served on a bed of basmati rice, poppadoms and indian condiments (NEW)

Mains

  • Grilled Atlantic salmon leaf, served with a crunchy salad, cucumber chives, dates, walnuts,red and green capsicum, dill and chopped parsley
  • Venison fillet, with cherry crumble sauce, served with colcanon mash potato, and wilted baby spinach (NEW)
  • Chicken Breast Drambuie Grilled chicken pan fried,Jumbo green prawns, flamed with drambuie, served on a bed of steamed herbed rice, and

roasted zucchini, and finished with a sweet sherry, cream sauce

  • Steak Dianne (This famous French dish is cooked and flamed at the table) Sirloin steak, served with Shallots, Mushrooms Garlic Worcestershire

sauce, Dijon Mustard, Flamed with Brandy

  • Veal scaloppine, with classic mushroom Madeira sauce and crab salsa served with avocado and bacon salad (New )
  • Crispy Pork Belly, with a Pumpkin and Coriander Salad, served on Fresh Rice Noodles (NEW)
  • Grilled Barramundi Fillets, with Tomato Salsa and Mixed Green Salad and Parsley Potatoes (NEW)
  • Fillet Mignon with a Mixed Mushroom Sauce,Served on a Potato Cake,and Roast Garlic and Rosemary Vegetables
  • Seared scallops on steamed rice with vermouth cream sauce
  • Prawn Asparagus and Mushroom Risotto, served with a Warm Cherry Tomato Salad (NEW)
  • Duck a l'orange, roasted half duck,and topped with an orange glaze
  • Vegetable Casserole with Summered Eggs and asparagus and Parmesan Salad, Crusty Bread Roll (NEW VEGETARIAN)

Desserts

  • Meringue nests served with yoghurt cream and Fresh Berries
  • New York baked cheesecake with fresh cream
  • Lemon Meringue Pie
  • Banoffee Pie
  • Peach Melba Trifle
  • Black Forest Gateaux
  • Pecan Pie
  • Lemon meringue pie
  • Caramel sticky date pudding
  • Flavoured scooped ice cream cones
  • Strawberry crepes, cooked and ( flambe at your table ) served with vanilla ice cream
  • Bananas Flambe at your Table) served with a Almond Essence and Custard
  • Dark Chocolate mud cake, topped with Strawberries and fresh cream
  • Cherries Jubilee, a classic dessert of dark pitted cherries, (flambe at the table), in brown sugar, orange juice, lemon, and kirsch then flamed in brandy and served with vanilla ice cream
  • Cookies and cream,dessert cocktail (alcoholic)
  • Bread and Butter Pudding

Inclusions

  • Cheese and Fruit Platter
  • a selection of bread rolls, garlic bread, herb bread or brochette
  • Guuridon table cooking

Surcharges

  • Up to $120 in travelling costs
  • Due to good costs an extra surcharge will be charged for special dietary needs
  • extra staff may be required for numbers over 10 guests