GRILLED PORTERHOUSE STEAK
Trim sirloin of beef grilled and served with mushroom, bacon and green peppercorn sauce.

ROASTED CHICKEN BREAST
Roasted chicken breast with garden fresh herbs through a rich burre blanc.

LAMB RUMP
Lamb rump, roasted and served on pesto potatoes with red capsicum stew.

PORK SCALOPPINI
Pork scaloppini with sauteed sage and garlic field mushrooms and green beans.

CHICKEN BREAST FILLET
Oven roasted chicken breast fillet with grilled bacon, sauteed mushrooms and chives in a cream sauce.

ATLANTIC SALMON
Baked Atlantic salmon fillet with a salsa of tomato, lemon, balsamic and chives.

EYE FILLET MEDALLIONS
Twin eye fillets of beef on butter and chive mash with red wine sauce.

ROAST PORK RIB
Roasted pork rib cutlet with apple and onion relish on butter mash.

LAMB SHANKS
Wet roasted lamb shanks with rustic mash and sweet potato chunks.

FISH DU JOUR
Grilled fish of the day with lemon scented seafood bisque.

THAI CHICKEN
Chicken breast with a Thai style red curry sauce on a coriander and saffron rice cake.

BRAISED VEAL SHANK
Braised veal shank with black pepper and mushroom mash.

CHARRED CHICKEN BREAST
Char-grilled chicken breast smeared with mascaponne cheese and wrapped in proccuito with sauce verde.

All main courses served with fresh in season vegetables.
All guests asked choice of Dinner NOT 50/50.
Your guests are asked if there are any special dietary requirements.