Seated dinner with canapés to start


Spinach and ricotta gnocchi – Dolcelatte Cream Sauce

Seared scallops on mango coriander salsa with chilli glaze

Crisp Bocconcini with Lemon Thyme Panko Crust


Mini rolls – organic butter

A medley of gin cured salmon with cucumber and lime

- pink grapefruit, local prawns, avocado and mesculin salad

Roast duck with orange sauce

New minted potatoes

Peas Francaise

Buttered spinach

Roasted Vine tomatoes


Coconut Bavaroise – lime syrup, mango sorbet and red berries

Simple 3 Course Dinner

Fresh Rock Melon, Scotch Smoked Salmon, Proscuitto Dill and Lemon Crème

Roast Rack of Lamb (boned) – Rose Jus

Roasted Rosemary Potatoes and Butternut Pumpkin
Broccolini with Orange Butter
Slow roasted Vine Tomatoes – Balsamic Glaze

Orange and Vanilla Bean  Pannacotta
Fresh Raspberries – Red Berry Coulis – Chocolate ganache

Informal Dinner for Family and Friends

Homemade Milk Rolls / Butter


Tasmanian Smoked Salmon served on a Chive and Ricotta Blini

topped with Dill Crème Fraiche, Yarra Valley Pink Salmon Caviar

and Avocado


Mediterranean marinated and char grilled Fillet of Beef with Caramelised Onions, Tarragon Béarnaise

- on a Potato Galette with Fresh Asparagus


Grilled Zucchini

Roasted Baby Vine Tomatoes


Warm Salad of Roasted Vine Tomatoes, Baby Beetroot,

Rocket and Persian-style Feta


Chocolate Salame


Fresh Figs, Greek Honey, Cream