BOARDROOM MENU

 

Entree

 

Ravioli of Ricotta, Semi Dried Tomato & Basil, spiced pumpkin, soy beans and sauce vierge (v)

Mille Feuille of Creamed Goat Cheese and Pear Salad, chicory, balsamic jelly and walnut dressing (v)

“Tartar” of Citrus Cured Salmon, cucumber agrodolce, caviar and potato crisps (gf)

Assiette of Seafood, confit of salmon, BBQ’d baby squid, brandade of salt cod

Smoked Free-Range Chicken Breast, sweet corn, smoked bacon, confit shallot and pecan nut (gf)

Pressed Free-Range Chicken and Leek Terrine, flageolet beans, pickled mushroom and garlic toast (gf)

Air Dried Wagyu Beef Bresola, Giardiniera Vegetables, quail egg, bocconcini and basil and parmesan mikados

 

Main

 

Garden Vegetable Panache, chlorophyll oil, olive soil and puy lentil vinaigrette (v) (gf)

Roasted Baby Barramundi Fillet, truffled celeriac puree, fried broccolini and a tomato and olive vinaigrette (gf)

Sri Lankan Spice and Crusted Salmon Fillet, sweet potato fondant, green beans and lentil and coconut sauce (gf)

Roast Free Range Chicken Breast, truffled chicken mousse ravioli & prosciutto, pumpkin fondant, tomato and broadbeans

Duo of Free Range Chicken, confit chicken leg, roasted chicken breast

Chermoula Spiced Rack of Lamb, potato gratin, heirloom carrots, chard and a lemon scented lamb jus

Herb Roasted Rump of Lamb,

etuvee of artichokes, semi roasted tomatoes, green olives and raddichio, almond dukkah and a spiced lamb jus (gf)

Slow Roasted Fillet of Beef “Sous Vide”, confit potato, field mushroom, tomato and spinach (gf)

Duo of Beef,

slow roasted fillet of tenderloin beef, braised cheek of beef, smoked potato puree, carrot fondant, peas and a red wine jus (gf)

 

Freshly baked bread rolls are served with main course

 

Dessert

 

Vanilla Bean Panna Cotta, pistachio cake, balsamic roasted strawberries and consommé

Bitter Chocolate Mousse with Black Forest Cherries, dehydrated chocolate cake, chantilly cream and brandy basket

Wild Berry Eton Mess, lemon curd, wild berry compote, crushed meringues and jelly (gf)

Chocolate Fudge Cake, guanduja ganache, crème fraiche ice cream and roasted strawberries

Classic Crème Brulee, fresh raspberries and vanilla shortbread

Assiette of Pineapple, upside down pineapple cake, pineapple carpaccio, pineapple beignet

Local and International Cheese Plate served with crackers, dried fruit and quince

 

Freshly brewed coffee & a selection of teas

Homemade Petits fours