Starters
- Deep-fried Goat’s Cheese served on a Potato Rosti and topped with Roasted Mediterranean Vegetables (V)
- Tomato, Mozzarella & Rocket Salad dressed with Aged Balsamic Oil (V)
- Fan of Melon with Parma Ham or Duo of Melon with Raspberry & Mango Coulis (V)
- Pan-fried Aubergine Medallions topped with Mediterranean Vegetables, Black Olives, Pine Nuts & Fresh Herbs (V)
- Pan-fried Asparagus wrapped in Filo Pastry with Chervil Butter (V)
- Caramelised Red Onion & Feta Tartlets
- Home-made Chicken Liver Paté or Duck & Orange Paté
- Duck & Fig Terrine served with Cranberry & Shiraz Coulis with Melba toast
- Devilled Kidneys in a rich gravy
- Homemade Ham & Chicken Croquettes
- Fillet of Fish stuffed with Sundried Tomatoes, Roasted Peppers & Fresh Herbs served on a bed of Black Rice & topped with Hollandaise Sauce
- Smoked Haddock, Spring Onion & Lime Fishcakes served on a bed of Salad Leaves
- Smoked Salmon & Prawn Parcels with Lemon & Dill Mayonnaise
- Warm Smoked Salmon, Prawn & Coriander Fish Cakes garnished with rocket salad and tomato coulis
- Quinnelles of Salmon Mousse served on a bed of Herb & Salad Leaves
- Traditional Prawn Cocktail
- Smoked Mackerel & Horseradish Parfait served with Melba Toast
- Oysters Kilpatrick (with Pancetta & Worcester sauce) – 6 per serving
- Oysters Rockefeller (layered with Spinach and topped with a Herb Crumble) – 6 per serving
- Meze of dips served with olives and a variety of breads
- Selection of Fresh Soups served with Artisan Bread
Main Courses
- Roasted Breast of Chicken stuffed with Fresh Sage & Onion or Sundried Tomatoes & Roasted Peppers with Asparagus Sauce
- Melbourne Chicken filled with sundried tomatoes, fresh herbs and wrapped in bacon, served with sundried tomato and wine sauce
- Braised Shank of Lamb served on a bed of Mustard Mashed Potato with Honey & Mint Jus
- Salt Crusted New Zealand Lamb stuffed with Rosemary & Garlic & served with a Rich Red Wine Sauce
- Rack of Lamb with a Rosemary & Honey Mint Sauce
- Roasted Sirloin of Beef with Mustard Sauce
- Beef Wellington
- Chateaubriand served with a rich, red wine sauce
- Caramelised Fillet of Pork marinated in pineapple, soy sauce and ginger
- Fillet of Wild Sea Bass with Fresh Fried Anchovies served with a Caramelized Garlic & Sorrel sauce
- Seared Salmon Fillet on a bed of Black Rice garnished with a Mixed Leaf Salad
- Pan-Fried Sea Bass Fillet on a Roasted Fennel Puree & Sun Blushed Tomato Sauce
(2.00 supp) - Herb Crusted Cod Loin on Sautéed Wild Mushrooms and Salsa Verde
- Cod Fillet served with a Tomato & Mascapone sauce
- Augergine Cannelloni stuffed with Mediterranean Vegetables & Fresh Herbs served with a Chilli sauce (V)
- Vegetable Tarte Tatin with Asparagus, Feta Cheese and Basil Pesto Dressing (V)
- Stuffed Porcini Mushrooms with Stilton Cheese & Fresh Herbs drizzled with Balsamic Jus (V)
- Roasted Sweet Capsicum filled with Risotto rice, mushrooms & leeks topped with a rich tomato and red wine sauce
- Spinach & Ricotta Filo Basket served with a Ratatouille sauce
Served with a choice of potatoes or rice and seasonal vegetables
Desserts
- Blushing Pears dipped in Chocolate & served with Crème Chantilly & Wild Berry Jus
- Rhubarb, Orange & Ginger Crumble
- Seasonal Fruit Crumble
- Chocolate Mousse filled with Marinated Fruit Compote and served with Crème Chantilly & Mango Jus
- Summer Pudding
- Fresh Fruit Salad served in a Brandy Basket
- Homemade Apple Pie
- French Apple Tart with Cinnamon Cream
- Traditional Treacle Tart
- Profiteroles with a Warm Chocolate Sauce
- Tiramisu
- Sherry Trifle
- Chocolate Torte with Lemon Sorbet
- Banoffee Pie
- Raspberry and Blueberry Pavlova
- Traditional Spotted Dick
- Orchard Fruit Salad with Exotic Fruits
- Selection of Gateaux
- Selection of Cheesecake
- Cheese or Fruit Platter
Served with a choice of cream, ice-cream or custard
Served with Coffee / Tea, Mints or Petits Fours
