Lunch and Dinner

Choose your preferred selection of courses.

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Soups

• Country-style mushroom soup with truffles, porcini mushrooms (V)

• Leek and potato soup, croutons (V)

• Smoked tomato soup with basil oil (V)

• Carrot and Cumin soup (V)

Starters

• Asparagus and Parma ham with soft boiled egg and Hollandaise sauce

• Salmon gravlax with citrus fennel salad and horseradish cream

• Baked scallops with salmon roe, micro cress, tomatoes, and chilli & lime dressing

• Tomato mozzarella, basil oil, balsamic reduction (V)

• Beetroot salad with goats’ cheese, candied walnuts and citrus vinaigrette (V) 

Main Courses

• Roasted chicken thigh with sautéed chive potatoes and Dianne sauce

• Herb-crusted chicken breast with pomme purée, broccoli and mustard sauce

• Braised Angus beef cheeks with pomme purée, pearl onions, mushrooms, carrots and red wine gravy

• Pan-fried sea bass with a medley of vegetables, baby spinach and laksa cream sauce

• Teriyaki salmon, carrot puree, fine beans, potatoes

• Cajun pork chop with braised red cabbage, sage potato mash and apple compote 

• Potato gnocchi with grilled spring vegetables and pine nut pesto sauce (V)

• Capsicum pesto pasta, plant-based ‘chicken’ meat (V)

• Pasta with aubergine, peppers, courgettes, raisins, pine nuts, Parmesan cheese and tomato sauce (V)

Desserts

• Lemon, yuzu and sesame cake

• Chocolate lava cake with a mixed-berry compote and salted caramel glaze

• Matcha Cheesecake with a mango compote and coconut cream

• Sticky date pudding with caramel sauce

• Tiramisu, berries compote