Melbourne cup lunch
Minted leek and peas arancini – Italian tomato dipping sauce.
Mini tartlets of roasted tomato, goats cheese and caramelised onion.
Honey glazed Ham (on the bone) – Mustards
Roast warm fillet of Beef with Szechuan glaze and Mushroom Jus
Tossed garden salad with spinach, baby cos, fennel, cucumber ribbons, avocado, cherry tomatoes – balsamic dressing
Israeli cous cous salad with Moroccan flavours
– (cumin, currants, coriander, dried apricots and sundried tomatoes)
with roast pumpkin and capsicum
Potato, Egg and Spring Onion Mayonnaise with Egg and Dill
Mini “pots” of chocolate mousse with thick Tasmanian cream and strawberries