ENTRÉE

Glazed Canadian Scallops
Resting on a bed of wilted spinach and a cream of capsicum sauce                     

Fried Calamari  
Flavoured with hot smoked paprika, chilli salt and lemon       

Duck, Mushroom & Merlot Agnolotti 
With a star anise and balsamic oil     

Crumbed Goats Cheese Salad               
With tempura avocado and a lime jelly         

MAIN

Trio of Duck
Confit of duck leg set on braised red cabbage
Pan roasted duck breast (served medium) placed on galette potato with orange sauce
Warm duck salad
Balsamic duck & radicchio tart

Char-Grilled Black Angus  Cube Roll  280g (Scotch Fillet) 
Served with duchess potatoes, thyme and balsamic shallots and sauce perigueux(madeira & truffle)   

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

Fish of the Day

DESSERT

Lemon Grass Creme Brulee   
With  spiced stewed fruits    

Brioche & butter Pudding   
with chocolate, caramelized banana and raspberry sorbet      

Palm Sugar & Coconut Sticky Rice       
Served with a mango panna cotta     

Baked Stone Fruits and Macadamia Nut Tartlet                                                                                                                  
Served with a mascarpone ice-cream