Menu C
Three courses
$55 per person
TWO choices from each Entree, Main and Dessert
Entrée
Garlic Fraser Island Prawns in a tomato cream sauce with risoni
Smoked Salmon mille feuille with tomato and avocado
Chilli Mussels with crusty bread
Seared Scallops with chive, apple and fennel salad
Quail marinated in maple syrup and five spice with raisin and pine nut cous cous and
yoghurt sauce.
Ratatouille with pistachio crusted lamb cutlets and balsamic reduction
Proscuitto wrapped prawns with goats cheese and rocket salad
Confit duck parcels with puff pastry and Vietnamese coleslaw
Chilli Fraser Island prawns on a minted mango salad
Main
Sirloin Steak with Café de Paris butter on rosemary potatoes, roasted roma tomato
and green beans.
Grilled Sirloin steak with roasted vegetable medley and red wine jus.
Pan Fried Barkers Creek pork cutlets with sweet potato crush and sliced steamed
beans.
Sirloin steak on semolina gnocchi with steamed greens and red wine jus.
Lamb Loin with rosemary potatoes and Tabouli salad and minted yoghurt dressing.
Roast Rib Eye fillet with potato rosti, mushroom ragout and rich Shiraz jus.
Spatchcock marinated with lemon and rosemary on a soft fragrant herbed gnocchi
Barkers Creek pork cutlet stuffed with apple and raisins, mustard seed sauce
Confit Duck on Sweet potato crush with rich jus and greens
Personal Chef $45 per hour
Waitstaff $25 per hour ($35 per hour after 11pm)
Menu C
Desserts
Lemon Curd Tart
Chocolate Tart
Mini Rose Meringues
Tarte Tartin Apple and Pear
Ginger or citrus steamed puddings
Milli Feuille with rhubarb
Mocha Brulee
Mini chocolate Fondant Cake
Profiteroles
Twice baked rhubarb soufflé
Mini Banofie Pies
Personal Chef $45 per hour
Waitstaff $25 per hour ($35 per hour after 11pm)