Mains

Greatest Hits

barbequed lamb fillet on a lattice of pencil leeks & baby carrots with a pumpkin puree
barramundi fillet with a macadamia & mustard crust and a carrot & tarragon jus
braised lamb wrapped in mushroom duxelle & spinach with a juniper scented soubise
braised rump of veal in a roast garlic & sausage sauce served with balsamic potatoes & salsa verde
char grilled lamb fillet on sweet corn & sweet potato rosti with mint pea puree
corn fed chicken breast with foie gras hollandaise, prosciutto shards and pinot noir jus
corn fed chicken breast, roast potatoes & apples with a cranberry & mustard jus & apple crisps
fillet of barramundi, lemon thyme & wood mushroom risotto with a verjuice butter sauce
fillet of beef with yorkshire & potato puddings, horseradish soubise & pan juices
fillet of rainbow trout with prawns potatoes & lemon butter sauce
grilled salmon fillet on crispy prawn mash with lemon butter sauce
kingfish & prosciutto on skewers with a verjuice savoy cabbage & roast spanish onion
lamb fillet stuffed with mint & basil, pine nuts & currants served with couscous & moroccan beans
marinated pork fillet, grilled & served on pineapple & bacon hash, topped high with sweet potato straws
parmesan crusted veal fillet with beetroot pesto & asparagus
fillo pyramid of lobster, avocado & potato tian with cured trout concasse
pistachio crusted salmon with saffron mashed potatoes & preserved lemon butter sauce
poached veal fillet with red & yellow roast capsicum stuffing wrapped in savoy leaves
potato & mushroom stack with prosciutto wrapped veal with a red wine butter sauce
potato wrapped beef fillet with horseradish oil and crisp onion rings
roast beef fillet on a pumpkin gallette with traditional sage & baked onion stuffing
roast lamb rumps with caponatta & sweet potato on rosemary skewers
seared salmon with crispy wontons, cucumber noodles & a lime & soy sauce
supreme of chicken with apple & potato rosti, grain mustard & sage hollandaise
wild duck breast with a liver & sage panade, wrapped in bacon with a port braise
wild duck breast with grilled white asparagus & spiced orange salsa

Summer

salmon and potato confit with petit pois francaise and tarragon béarnaise
slow cooked pork loin with pomme anna and salad beaucaire
tornadoes of lamb with pumpkin cannelloni and herbed zucchini fritters
golden trout with champagne sorrel sabayon with potato maxim
crispy crab potatoes with seared whiting fine herb butter & tomato vinaigrette
pinot marinated beef fillet on a brisket and potato flan
herb crusted fillet of veal with olive and potato charlotte and eschallot reduction
spice roasted duck with rillette filled crepes and quince glaze
blue eyed cod with saffron vongole and lemon thyme confit kiphlers

Winter

pork fillet wrapped in savoy with bacon and onion mash smoked hock jus
crisp skin duck on a minestrone broth with parmesan crisps
pink peppercorn beef braised on rose with boulangere potatoes
lamb loin on tomato fondue with basil and artichoke dressing
veal with pumpkin pansoti and mushroom caponata
black ale slow cooked beef with wild mushroom puree and potato ravioli
ocean trout with cauliflower and horseradish beignet
squab pot au feu with thyme dumplings and vegetable game chips