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

Italian Chocolates