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

  • 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)

Mains

  • Baked salmon wrapped in pandan leaf, with cucumber raita, and salad greens
  • Grilled Mahe Mahe with a Mango Salsa NEW
  • 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 (cooked and Flambe at the table) NEW
  • 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 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 10 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

Desserts

  • 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
  • Bombe Alaska (served for the whole group only )

Inclusions

Complimentary Glass of port

Winter June July August Complimentary Gluhwein

  • 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