| Cold Starters |
| Raw monkfish "Céviché" cooked in lemon, red onions, olive oil and lime juice vinaigrette. |
| Salmon pâté served with salad greens and mustard dressing. |
| Salmon "Carpaccio" served with hot chilli pepper, gherkins, capers and lemon dressing. |
| "Rose-Marie" Prawn cocktail served with, avocado and lemon zest on crisp Cos lettuce leaves. |
| Marinated Salmon with tossed salad greens, homemade bread and a zesty lemon cream. |
| Thai Beef salad, spicy tender beef with salad greens and a soy sesame dressing. |
| Thai Chicken salad, spicy chicken wings with salad greens and a soy sesame dressing. |
| Cesar Salad with crisp Cos lettuce leaves tossed with croutons, parmesan, bacon, poached eggs and anchovy dressing. |
| French salad with crisp salad greens tossed with cucumber, tomatoes, Kalamata olives, capsicum, onion, boiled eggs and anchovy, drizzled with a balsamic dressing. |
| Sea food salad served with crisp Cos lettuce leaves, mussels, smoke salmon, prawns, calamari, dried tomatoes, kalamata olives, red onions and lemon dressing. |
| Island salad served with Cuttlefish, salad greens, red onions, capsicum, tomatoes and a coconut milk dressing. |
| Homemade bread and dips with olive and anchovy tapenade, vanilla, pumpkin and saffron mash, traditional hummus. |
| Brushetta, with tomato base, herbs, garlic, feta and fresh tomatoes then served with an onion salsa and salad greens. |
| Crumbed goats cheese ball served with salad greens and a creamy dressing. |
| SOUPS all served with a side of garlic bread (French onion, Minestrone, Chicken, cauliflower and blue cheese, leek and potato). |
|
| Main Courses |
| FISH |
| Pan fried Crispy skinned Salmon steak, served with ratatouille, capsicum, zucchini and green apple au gratin and a shallot Beurre blanc sauce. |
| Spicy crumbed Black tiger prawns served on a bed of Italian tomato compote and a roll of roasted vegetables. |
| Pistachio crumbed Tuna steak served with saffron flavoured gnocchi pan fried pumpkin, chorizo and peas with orange vanilla sauce. |
| Salmon wrapped in filo pastry served with fresh market pan-fried vegetables and dill flavoured creamy sauce. |
| Oven roasted Blue Codfish, served with creamy saffron and pea risotto side of boiled potatoes. |
| MEATS |
| Roasted leg of lamb served with bacon wrapped green beans, cauliflower au gratin and a thyme juice. |
| Crispy pork belly served on a bed of kumara mashed, side of cabbage compote, baked apple and a sweet and sour glaze. |
| Sirloin steak served with grilled and roasted capsicum, eggplants, zucchini and onion, homemade BBQ sauce. |
| Roasted Tandoorï Chicken on a bed of onion compote, a side of pan fried fresh seasonal vegetables in a puff pastry pie and curry sauce. |
| Beef casserole served with homemade baked bread and gourmet baby potatoes. |
| Wellington Lamb rolled in a puff pastry served with mashed potatoes, caramelised onion and mushrooms sauce. |
| Lamb shoulder casserole served with mushrooms, carrots and roasted potatoes served with homemade garlic bread. |
| Scotch fillet served with seasonal vegetable kebab stick and a shallot enriched jus. |
| Herb Encrusted shoulder of Lamb served with mint-flavoured bulghur wheat and a oriental style juice. |
| Beef and mashed potatoes "Parmentier style" served with salad greens, balsamic dressing and thyme juice. |
| Honey and pineapple braised Ham served with kumara, potato mash and a sweet onion sauce. |
| Bacon wrapped Chicken Breast stuffed with feta, basil pesto, spinach and tomato, served on a bed of asparagus and caramelised onion, with a side of gourmet potatoes |
|
| Desserts |
| "Crème caramel" with hot chocolate sauce served with a frozen mint cream |
| Filo wrapped banana with cinnamon, hot chocolate sauce and fresh cream. |
| "Moelleux au Chocolat" (Hot chocolate cake with a self saucing liquid centre) served with English cream and mint ice cream. |
| "Bourdaloue" pear tart with almond frangipane served with vanilla ice cream. |
| Apple and cinnamon Tart served with vanilla ice cream. |
| Tahitian vanilla "Crème Brulée" served with Chantilly cream. |
| Lemon meringue pie |
| Cherry's Dark and white Chocolate mousse. |
| Strawberry Panacotta served with blueberry compote. |
| Homemade Apple pie served with a salty hot caramel sauce and vanilla ice cream. |
|
