Fine Dining Menu

• Rocket and smoked trout salad tossed with a lemony flavoured yoghurt horseradish and tamari dressing
• 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
• Seafood or Clam Chowder

• 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 VEG
• Jewelled pumpkin and Pistachio Salad GF VEG

• Local fresh mussels provencal, with tomato pesto fresh garlic and white wine, with crusty bread GF VEG
• Scandinavian Potato and Sausage Salad with Rye Bread (NEW)
• 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)
• Teriyaki Salmon Sushi Bowl GF VEG
• Chicken Apple and Watercress Salad GF VEG
• Pork piccata served on buttery mash and Mushroom sauce (NEW)

• Baked salmon wrapped in pandan leaf, with cucumber raita, and salad greens
• Grilled Mahe Mahe with a Mango Salsa NEW ( depend on availability )
• Chicken Marengo, topped with Mussels Shellfish and served on Polenta with a Hollandaise Sauce (NEW)
• Pepper Steak served with Potatoe Galletes, with steamed green beans
• Stuffed Red Peppers, with Rice pilaf, and Napolitano sauce VEG VEGAN GF

• Veal Oscar, with asparagus, Prawns, and Bearnaise Sauce
• Roasted Garlic and Rosemary Lamb Rump served on Ratatouille, and fried potatoes and lamb jus (NEW)
• Filet Mignon with a Mixed Mushroom Sauce, Served on a Potato Cake, and Roast Garlic and Rosemary Vegetables
• Jackeroo Rib Eye Steak 500 grams served with choice of sauce, Dianne, Mushroom, Green peppercorn and Bearnaise sauce (Extra Charge per person on Request )
• Whole or Half Lobster Mornay or Thermador (Extra Charge per person on request )

• Seared scallops on steamed rice with vermouth cream sauce
• Seafood Platter, an array of fresh seafood Hot and Cold salad optional no Chips, (minimum 8 persons, must be for the whole group) Call for details
• Duck a l'orange, roasted half duck, and topped with an orange glaze
• Greek Ragout, VEG VEGAN GF
• Squid ink linguine tossed with sun-dried tomatoes Garlic, calamari rocket and shaved Parmesan
• Game Pie, served with Mashed potato and minted peas with a port wine sauce

• Passionfruit cream Brulee
• Banana Fritters with ice cream and maple syrup
• New York style baked cheesecake
• Strawberries Romanov
• Meditarainein fruit salad with yoghurt
• Black Forest Gateaux

• Pecan Pie
• Baked Apple Chocolate Bomb
• Caramel sticky date pudding
• Strawberry crepes, cooked and ( flambe at your table ) served with vanilla ice cream
• Bananas Flambe at your Table) served with an 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
• Selection of Cheese, Fruit & Biscuits
• Bread and Butter Pudding
• Bananas Foster, (Butter, Brown Sugar, Cinnamon, Dark Rum, Banana Liqueur) Flambe at the table

• a selection of bread rolls, garlic bread, herb bread or brochette

• Guuridon table cooking