Soup & Entrees

SOUP
Pumpkin
Leek and Potato
Tomato and Basil
Chicken and Corn
Minestone

ENTREES
Prawns with Ginger and Lime.
Grilled prawn skewer served on a bed of mixed lettuce tossed with a ginger and lime vinaigrette.

ANTI PASTO PLATE
A selection of continental meats and cheeses, marinated vegetables and fetta served with warm Turkish bread.

CHICKEN CAESAR SALAD
Crispy bacon, cos lettuce, shaved parmesan, boiled eggs, anchovies, chicken tenderloins, croutons with traditional Caesar dressing.

CAJUN CHICKEN
Chargrilled Cajun spices chicken breast served on roquette with passionfruit vinaigrette.

PENNE WITH GARLIC PRAWNS
Penne pasta with garlic prawns, mushroom capsicum, onion, bacon tossed in olive oil with a hint of chilli.

CHICKEN PARCEL
Chicken breast wrapped in filo pastry with King Island Brie topped with mango cream sauce.

GARLIC PRAWNS
King prawns cooked with fresh garlic in a cream sauce served on a bed of wild rice and dill.

VEGETABLE BON BON
Fresh seasonal vegetables sautéed in basil oil wrapped in filo pastry with gruyere cheese on dill and pine nut pesto.

FILLET OF KING SNAPPER
Fresh from the market grilled and served with champagne and chive sauce.

GRILLED FIELD MUSHROOM
Filled with a spicy combination of sundried tomatoes, fetta cheese, marinated eggplant and Kalamata olives.

Main Courses

CHICKEN AND PRAWN CAMEMBERT
Succulent breast of chicken topped with prawns, camembert and cream sauce.

MEDITERRANEAN CHICKEN
Chicken breast filled with sundried tomatoes, oregano, mozzarella and wrapped with parma ham and served with a sauce of sliced black olives and tomatoes.

BEEF TOURNEDOS
Tender fillet of beef topped with pepper cream sauce or mustard béarnaise (extra $2.00p.p.).

SCOTCH FILLET
Prime beef topped with avocado and served with brandy cream sauce.

FILET MIGNON
Traditional and topped with field mushroom and port wine sauce (extra $2.00p.p.).

LAMB WELLINGTON
Lamb fillet wrapped with light puff pastry served with seeded mustard and mint pesto (extra $2.00p.p).

CATCH OF THE DAY
Grilled to perfection and served with pecan nuts and champagne sauce.

SNAPPER FRITTATA
Grilled King Snapper served on sweet potato and spinach frittata.

SEAFOOD MEDLEY
Fresh fish, prawns and scallops served with napolitana sauce, a hint of chilli on a bed of fettuccini.

LINGUINE PASTA
Chicken, sundried tomatoes and olives in a light creamy basil dressing topped with shaved parmesan and prosciutto.

All Main Courses served with gratin potatoes, fresh seasonal vegetables and garden salad.

Please note that a selection of entrees can be served as main courses.

Desserts

CONTREAU ÉCLAIR
Filled with custard and contreu and topped with chocolate sauce.

BLACK FOREST
Chocolate sponge with layers of fresh cream, black sour cherries, Kirsch and served with King Island cream.

LEMON MERANGUE TART
Shortbread tart filled with lemon sauce and high top meringue.

TRADITIONAL PRINCESS CAKE
Vanilla sponge with orange liqueur filled with fresh cream custard and covered with a light green marzipan.

MUDCAKE HEARTS
Rich, moist, dark chocolate cake, coated in chocolate and served with King Island cream, strawberry garnish and dusted with chocolate.

PROFITEROLES
Homemade profiteroles filled with your choice of Vanilla, Chocolate or Hazelnut custard with Chocolate sauce.

BAKED CHEESECAKE
Traditional recipe of light moist cheesecake with Baileys.

APPLE CRUMBLE
Served warm or cold with King Island cream or icecream.

MIXED FRUIT TART
Shortbread base, vanilla sponge filled with custard and fresh cream topped with a layer of glaze tropical fruits and slivered nuts.

STRAWBERRY or BLUEBERRY TART
Shortbread tartlet filled with custard and strawberries or blueberries finished with strawberry coulis and King Island cream.

Assorted Petite Fours served with coffee
$4.00p.p.