Summer Seated Menu

Entrée – Please select from the following:

Fennel and dill cured Salmon, pickled fennel, salmon roe, wakame gel, radish GF DF NF

Kingfish ceviche, coconut, coriander, lime and chive oil GF NF

Duck liver parfait, watercress salad, charred sourdough

Poached King prawns, pico de gallo, avocado, coriander aioli, totopos GF DF

Moroccan spiced cauliflower, pepitas, pomegranate and mint yoghurt V GF

Seared scallops, XO sauce, fermented cabbage and crispy onion

South American spiced lamb, puffed grains, pickled carrots and citrus dressing GF DF

Serrano ham, watermelon, goats’ cheese, green peppers and Pedro Ximenes vinaigrette GF

Main – Please select from the following:

Seared duck breast, parsnip puree, roasted eggplant and muscatel jus GF

Roasted pork loin, carraway carrots, wilted spinach, cauliflower puree, red wine jus GF

Grilled beef sirloin, polenta, braised leeks, spring greens and porcini butter GF

Pan-seared Ocean trout, sauteed bok choy, wild rice, kecap manis DF

Grilled Lamb backstrap, chermoula, spring vegetables, chive colcannon GF

Smoked tomato and chickpea tajine, turmeric rice, raita, papadums V GF

Pan fried barramundi, zucchini, asparagus, onion croquette and Pernod velouté

Oven baked chicken breast, fragrant couscous, sweet potato, macadamia romesco GF

Dessert – Please select from the following:

Wild Polyflora honey mousse, macadamia mix, brick pastry, rose water syrup

Mascarpone custard, strawberries, French meringue, Latik GF NF – served in a glass

Crema Catalana, raspberry array GF NF

Flourless orange cake, chocolate tuile, mandarin syrup GF

Local cheese selection with fig jam, dried fruit and sesame lavosh NF

Seated menus are served with
Sour dough bread rolls, organic butter
Freshly brewed coffee and selection of The Organic Tea Project teas, served with Petit Fours