Boardroom
ENTREE
Yellow Fin Tuna Tartare, and delicate green olive naked ravioli, Scented Peppers,
Sencha Green tea and tomatoes and extra virgin olive oil
Rabbit, pickled beetroot, Roquefort cheese, parsley oil and balsamic
King Prawn and Pork Belly, curry flavoured soft egg, apple caramel and a black bean dressing
Roulade of Duck, Quail & Squab, roasted hazelnut crust, cumquats and tamarind
Wagyu Beef horseradish and diakon salad, spiced wakame and spinach, Cyprian black sea salt
MAIN COURSE
Smoked Barramundi and a Brussels Sprout Puree, Aubergine Caviar and a fragrant Tomato dressing
Roast chicken with black truffle, Spatzlie, a Waldorf salad, Fresh peas, and cabernet sauvignon reduction
Degustation of Pork and poached wine delicious apples, flavours of cabbage and a grain mustard sauce
Lamb Best end with mint jelly, roast parsnip, caramelized shallots, beans and smoked eggplant sauce
Pan-Fried Victorian Fillet of Angus Beef and Delicate Gippsland potatoes, golden veal sweetbreads and black trumpet mushroom sauce
DESSERT
Chocolate pave and mint ice cream, local berries and flavours of Turkish delight
Caramelized Banana Panna Cotta and Peanut butter mousse and dark chocolate Chantilly
In house made Citrus Sorbets, Mango, Raspberry and Lemon
Selected French Cheeses, lavosh, G'Day Chef quince relish and muscatels
White Chocolate cheesecake and vanilla cream and macerated berries
