ENTRÉE

Home Made Potato Gnocchi 
With veal ragu and asiago cheese  

Marinated Quail         
Filled with thyme infused crab meat, served with a ratatouille of vegetable and white beans   

Warm Pork & Pistachio Terrine 
With cornichons, red peppers and a chilli jam    

Crumbed Goats Cheese Salad  
With tempura avocardo and lime jelly  

MAIN

Oven Roasted Lamb Rump
With a cassoulet of hot Toulouse sausages and a tomato and caper sauce   

Char-Grilled Black Angus Striploin(Porterhouse)
Served with a zucchini frittata and a provencal tapenade     

Oven Roasted Pork Fillet
Served with Emmental cheese, watercress, snow peas and a cider butter sauce      

Fish of the Day 

DESSERT

Brioche & Butter Pudding 
With chocolate, caramelized banana and raspberry sorbet  

Baked Stone Fruit & Macadamia Nut Tart  
With a Mascarpone ice-cream     

Lemon Grass Creme Brulee            
With spiced stewed fruits