MELBOURNE CUP MENU ENTRÉE TASTING PLATTER marinated Kalamata olives, char-grilled capsicum, smoked leg ham, char-grilled chorizo, warm bacon & cheese dip, smoked salmon & dill pate, house made crostini’s and pita bread
MAIN POMEGRANATE GLAZED ATLANTIC SALMON FILLET with a wild rice and brussel sprout salad served with char-grilled lemon
SEARED CHICKEN BREAST with sage browned butter, served with scalloped potatoes and steamed broccoli
CHAR-GRILLED PORTERHOUSE STEAK cooked medium and served on a bed of truffled mash potato with a roasted field mushroom, sautéed spinach and a red wine jus
SALT & PEPPER FRIED EGGPLANT served with capsicum, onions, mushrooms and coriander on steamed basmati rice
DESSERT TRIO OF MINI CHEESECAKES salted caramel cheesecake with chocolate ganache, lemon cheesecake with fresh berries & a baked New York cheesecake with a strawberry glaze
WARM DRUNKEN PEACH COBBLER served with a poached pear and freshly whipped cream
