Mushroom and thyme soup with parmesan croutons (g) (v)

Chicken rillettes tartlet with a roquette and macadamia salad and raspberry vinaigrette

Chicken liver and green peppercorn pate with melba toast & onion jam

Spinach and ricotta gnocchi with napolitana sauce (v)

Smoked salmon, goats cheese and roquette salad on a warm herb potato rosti

Szechuan pepper squid with rice noodle salad

Harissa lamb loin on a spinach and walnut cous cous salad with raisin vinaigrette (g)

Braised beef and mushroom pie with a cauliflower and pea puree

Fillet mignon with mushroom duxelle, dauphinoise potato and cabernet jus

Pan fried chicken breast on a pumpkin and asparagus risotto drizzled with truffle oil (g)

Atlantic salmon with a fresh herb salad, avocado and cherry tomato salsa (g)

Parmesan crusted lamb rack on a sweet potato and green bean salad with salsa verde

Braised pork belly with creamy mashed potato and pear and apple chutney (g)

Scotch fillet with roasted potatoes, broccolini and a mustard tarragon sauce

Prawn and scallop risotto with a lime and dill crème fraiche (g)

Pumpkin and parmesan ravioli with a red pepper and pinenut sauce (v)

Vanilla crème brulee with raspberry sorbet (g)

Meringue with seasonal fruits and chantilly cream (g)

Dark chocolate mousse with berry coulis (g)

Sticky date pudding with butterscotch sauce and vanilla bean ice cream

Brandy snap basket with trio of sorbet

Strawberry and cream panna cotta with a champagne and mint syrup (g)

Selection of Australian cheeses, lavosh and dried fruits

2 Courses $49.50
3 Courses $59.50

Entree $5.50 per head
Main $6.50 per head
Dessert $3.50 per head