Set Menu
| Entrèe |
| *French Onion soup with Tasman Gruyere cheese |
| *Gnocchi - hand made potato gnocchi with chorizo, roasted capsicum & Capra goats cheese |
| *Mussels - steamed in a Grand Ridge Pilsner & caramelised fennel broth |
| *Calamari - salt & pepper with crisp glass noodles & Asian dressing |
| *Terrine - pork, chicken liver & pistachio terrine with pear, ginger saffron relish |
| *Kangaroo - marinated loin, beetroot puree, pesto & parsnip with Capra goats cheese |
| Mains |
| *Risotto - exotic mushroom & crisp Reggiano parmesan wafers |
| *Chicken - proscuitto wrapped on bean ragout with parsley butter |
| *Fish - Murray River salt-crusted salmon served on salad nicoise |
| *Duck - crispy duck on white polenta & mascarpone with grilled fig |
| *Lamb - rack of Gippsland lamb on creamy mash potato, truss ripened cherry tomato, zucchini flower & Madeira jus |
| *Porterhouse Steak - chargrilled with garlic butter, tomato Provencal & brocolini |
| *Eye Fillet - aged Gippsland beer with crisp potato gnocchi, pear, arugula & Tarago shadow's of blue served with a red wine jus |
| Desserts |
| *Crepe - with caramelised yellow peaches & mint pastry cream |
| * Panna Cotta - vanilla served with grilled fig & reduced red wine syrup |
| *Chocolate - light mousse, candied citrus fruit & crisp wafers |
| *Tiramisu - mango with seasonal fruit & layers of vanilla mascarpone |
| *Affogato - espresso coffee, Franjelico & a scoop of vanilla ice cream |
| *Cheese plate Tarago River Gippsland shadow of blue, Tasman Pyengana cheddar & Capra's organic goats cheese |
| Please note that parties of 40 or more will be alternate drop |
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