ENTRÉE
Coffin bay oysters with apple and black currant dressing
Sweet potato and coriander broth with barramundi and ginger dumplings
Parmesan and leek tart with Huon smoked salmon, confi cherry tomato and grain mustard dressing
Lemon thyme marinated feta and filo tart with pickled nut salsa, roasted pear and French shallot salad and red
wine vinegar syrup
Coriander and brown sugar cured Huon Atlantic salmon with cucumber and wakami salad and horseradish mayonnaise
Citrus cured king fish and Sunshine Coast prawn cocktail with baby cos and micro rockmelon leaf salad
Chermoula fillet of beef on caramelized butternut pumpkin, cashew nut and crispy shallot salad with sour lime dressing
Chermoula chicken tenderloin skewers with pickled eggplant, tomato, red paw paw salad and apple balsamic reduction

MAIN COURSE
Oven roasted chicken breast on wild mushroom risotto, broccolini and thyme infused jus
Pan seared Huon Atlantic salmon with spinach potato purée, grilled asparagus and dill tomato butter
Roasted fillet of beef on pommes Anna, wilted baby spinach, confi cherry tomato and pinot noir jus
Sovereign lamb rump with black olive and fennel crumb, herb ratatouille and jus
Grilled wild barramundi on warm lemon crushed kipfler potato, broad bean salad and caramelized apple vinegar
Oven roasted pork loin on sweet potato purée, garlic fried green beans and light chicken soy glaze
Pan fried king snapper with caramelized pineapple, cherry tomato, shallot, lime salsa and tomato ginger reduction

DESSERTS
Classic French opera cake with vanilla bean Anglaise and hazelnut praline
Pear and almond tart with cinnamon vanilla Anglaise and classic rum and raisin ice-cream
Mango and coconut charlotte with orange poached lychees and vanilla floss
White chocolate and Baileys mousse with dark chocolate sauce and almond biscotti
Individual tropical cheese cake with mango sorbet and cherry syrup
Warm chocolate fondant pudding with vanilla bean ice-cream and berry compôte
Chocolate jaffa dome with blackberry compôte and sweet ginger tapioca custard

SALADS – select three (3) options
Classic potato salad with cornichons and dill, grain mustard and honey dressing
Fattoush salad with cos lettuce, tomato, cucumber, red onion and mint with crisp flatbread
Middle Eastern egg plant and chick pea salad with rocket and citrus yoghurt dressing
Roasted pumpkin and green lentil salad with toasted pine nuts, baby spinach and feta
Moroccan pasta salad with green olive carrot, red onion, currants and parsley
Cumin roasted zucchini, sweet potato and chickpea salad with rocket
Chinese coleslaw with cherry tomato, coriander, mint and lime chilli dressing

HOT DISHES - select three (3) options
12 hour slow roasted beef sirloin with garlic roasted baby potato and red wine jus
Oven roasted fennel and smoked paprika marinated chicken breast with sumac and herb cous cous
Grilled Huon Tasmanian Atlantic salmon with warm lemon and dill mustard glaze
Red pepper and sweet potato tagine with cinnamon and star anise rice
Slow roasted lamb shoulder with baked pumpkin, green peas and lamb jus
Roasted sweet Bangalow pork loin with creamed fennel, Savoy cabbage and apple sauce
Thai style fried beef with Asian greens sweet soy and crispy shallot
Lamb korma curry with saffron jasmine rice, riata and pappadams

DESSERT – select three (3) options
Baked apple custard tart with strawberry, mint salsa and mascarpone cream
Mango and coconut charlotte with poached lychee and orange syrup
Baked berry cheese cake with cointreau soaked strawberries
Classic French opera cake with vanilla bean Anglaise and hazelnut praline
Individual fruit dressed Pavlovas with passion fruit syrup
Warm chocolate fondant pudding with vanilla bean ice cream and berry compôte
Pear and rhubarb crumble with bourbon vanilla pouring