Entrée
- Char-grilled king prawn with a warm rocket and red onion salad
- Spicy Cajun chicken with coriander, pea and dahl salad
- Blue-eyed cod fillets with marinated tomato and spring onion salsa
- Smoked salmon, asparagus and avocado on lemon, prawn and chunky potato salad
- Char-grilled vegetable brushchetta with artichoke purée
- Traditional Peking duck
- Atlantic salmon fillets with bok choy, egg noodles and sticky citrus and ginger glaze
- Delicate zucchini flowers filled with scallop mousse
- Barramundi fillet with red curry fragrant rice and snake beans
- Chicken satay skewers on snowpea, carrot, cucumber and radish salad
- Lamb fillet skewers with minted yoghurt dressing on roma tomato, rocket and caper salad
- Kingfish and prosciutto skewers with sautéed leek, drizzled with caper oil
- Baked aubergine roulades filled with Mediterranean beef
- Roast tomato, bacon, fennel and leek tart
- BBQ pork fillet with sautéed leek and fig jam
- Pea flapjack with smoked trout and pickled cucumber
- Fettucini riggate with a veal raggout
- Crab cakes with rice noodle, boy choy, lime and lemongrass aioli
You can download a printable entrée menu to keep.