Entree - Thai Beef Salad, Cucumber, Bean Sprouts, Spanish Onion & Chilli Lime Dressing
- Char-grilled Chicken Caesar, Baby Cos Lettuce, Crispy Bacon, Shaved Parmesan & Caesar Dressing
- Tortellini Boscaiola, Mushroom, Ham, Shallots in Garlic Cream Sauce
- Chicken, Leek & Mushroom Pastry Cases, Topped with Mozzarella & Sun dried Tomato Sauce
- Crispy Calamari Rings, Served on Roma Tomato, Red Onion & Cress Salad
| Mains - Free Range Chicken Breast, Served with Forest Mushroom & White Wine Sauce
- Queensland Barramundi Fillet, Topped with sliced Cucumber & Tomato
- Angus Grain-Fed Scotch Fillet, Served with fresh Herbs & Red Wine Jus
- Escalopes of Lachlan Valley Veal, Crumbed Veal & Topped With Tomato Concasse & Mozzarella
- Crispy Skin Tasmanian Salmon, Skordalia Mash & Caviar Beurre Blanc
| Dessert - Italian Choc Mint Gelato, Served Raspberry Compote & Crème Frache
- Sticky Date Pudding, Wattle Seed Ice Cream & Kahlua Cream Sauce
- Lemon Myrtle Brulee Tart, Rosella Infused Mixed Berries & Caramelised Pear
- Petite Decorated Pavlova, Seasonal Fruit, Fresh Berries & Passionfruit Sauce
- Lindt Chocolate Dipped Profiteroles, Filled with Creme Patissiere & Macerated Strawberries
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