Entreé

• Duck Parfait

  Wrapped with prosciutto served with melba toasted & rhubarb chutney.

  
  

• Prawn, Crab & Corn Fritters

  With a lime & chili aioli.

  
  

• Arancini Balls

  Crumbed arborio rice balls stuffed with camembert served with chilli jam.

  
  

• Beef Carpaccio

  Thinly sliced Tasmanian Angus eye fillet sprinkled with herb dusting, parmesan & drizzled with olive oil.

  
  

• Lamb & Five Spice Filo Samosas

  Served with a thick mint & cucumber yoghurt.

  
  

Mains

• Scotch Fillet

  Char grilled to your liking served on pumpkin & potato roesti, wilted spinach & a side of mushroom and brandy sauce.

  
  

• Chicken Breast

  Stuffed with sundried tomatoes and camembert served on a Mediterranean frittata accompanied with capsicum coulis.

  
  

• Mushroom & Leek Risotto

  Topped with freshly grated parmesan and cracked black pepper.

  
  

• Atlantic Salmon

  Sea salt chat potatoes, rocket, red onion & parmesan salad on a balsamic reduction.

  
  

• Turkey, Cranberry & Brie Filo

  Turkey with brie and cranberry in a creamy sauce wrapped in filo pastry.

  
  

Desserts

• Chai Panna Cotta

  With berry compote.

  
  

• Tia Maria Chocolate Tart

  With cherry ripe ice cream.

  
  

• Mint Chocolate Cheesecake

  Double cream and chocolate shards.

  
  

• Grand Marnier Parfait

  Nestled on bittersweet chocolate.

  
  

• Tasmanian Cheese Plate

  Selection of Tasmania’s finest cheeses, quince paste, dried fruit & South Cape crisps.

  
  

Entreé

• Crab and Prawn Fritter

  Drizzled with chilli aioli.

  
  

• Tempura Zucchini, Cauliflower and Mushrooms

  Battered zucchini & cauliflower with house made beetroot relish.

  
  

• Shredded Duck & Vegetable Spring Rolls

  With spicy plum sauce.

  
  

Mains

• Arancini Balls

  Crumbed arborio rice balls stuffed with camembert served with chilli jam.

  
  

• Lamb 5 Spice Samosa

  Served with mint & cucumber yoghurt.

  
  

• Chorizo & Chicken Skewers

  With house made rhubarb chutney

  
  

• Tasmanian Angus Eye Fillet Carpaccio

  Sprinkled with herb dusting & parmesan.

  
  

• South Australian King Prawns

  Basted with smoked paprika & garlic.

  
  

Desserts

• Chocolate Macadamia Brownie

  
  

• Caramel Pistachio Fudge

  
  

• Apricot & White Chocolate Coconut Ball

  
  

• Dark Chocolate & Cointreau Truffle

  
  

1st Course

• Salt & pepper squid with mango & avocado salsa.

  
  

• Arancini balls pocketed with camembert & served with chilli jam.

  
  

2nd Course

• Lamb 5 spiced samosas with mint & cucumber yoghurt.

  
  

• Crab & prawn fritters accompanied with sweet chilli aioli.

  
  

3rd Course

• Chicken roulade stuffed with prawn mousse accompanied with garlic chive sauce.

  
  

• Tasmanian free range wessex saddleback pork belly drizzled with caramel vinegar.

  
  

4th Course

• Crispy skinned atlantic salmon, grilled asparagus and hollandaise sauce.

  
  

• Slow cooked beef cheeks nestled on parsnip mash napped with its own jus.

  
  

5th Course

• Cointreau truffle, pistachio fudge & double dipped chocolate strawberries.

  
  

• Raspberry chocolate brownie, warm dark chocolate ganache & double cream.