Sunday Lunch

Canapés to start

Crostini with Walnut Cream Cheese, Rocket, Jamon, fresh Fig, Fig Jam

Dill Pikelets topped with Smoked Salmon and Tasmanian Pink Roe

Scallop Ceviche with Avocado, Mango, Coriander, Chilli Salsa

Mini Tartlets of Persian Fetta , Roasted Tomatoes, Caramelised Onion and Basil Pesto

Black Olive Ciabatta, Grissini and Lavoche – EVO and Aged Balsamic

Platters

Greek-style slow roasted Legs of Lamb / Greek Oregano and Lemon with minted tzatziki

Fresh Nor-West Snapper Fillets, Asparagus and Chive Beurre Blanc.

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Pan roasted Potato Wedges and Butternut Pumpkin

Broccolini with Orange Glaze

Baby Cos, Rocket, Spinach, Beetroot and Roasted Red Capsicum Salad with shaved Parmesan

Dessert

Fruit salad of Strawberries, Pineapple, Blueberries – Vanilla Bean and Lime Syrup

Chocolate Brownie Fingers dusted with Bitter Dutch Cocoa – Berry Coulis

Mango Gelato

Brie, Grapes, Hazelnut Pralines