Explore our Plated Dinner Options Below

+ Entree Options

• Spinach, leek & pumpkin tart, micro salad, tomato relish (V)
• Swiss brown mushroom with herb stuffing, parmesan wafers, balsamic glaze (GF, V)
• Hot smoked salmon, smashed avocado, lemon & dill potato salad timbale (GF)
• Char grilled boned Rannoch Farm quail, corn fritters, honey soy & ginger glaze (GF)
• Twice baked pork belly, shaved fennel & orange (GF, DF)
• Five spiced duck breast, Asian slaw, lime & coriander dressing (GF)
• Dukkah lamb backstrap, carrot velvet (GF)

All served with crusty ciabatta rolls

+ Main Courses

• Herb crusted Atlantic salmon, grilled cauliflower risotto cake, seasonal greens, salsa vierge (GF)
• Crispy skin chicken with spinach, roasted capsicum & fetta, white wine cream reduction, seasonal veg (GF)
• Market fish with a lime, chilli & prawn butter, wilted greens, potato waffle crisp (GF)
• Grilled pork scotch fillet, celeriac mash, apple cider jus, steamed greens (GF)
• Cape Grim filet mignon (cooked medium), confit Swiss brown, mash, red wine jus, truffled bearnaise (GF)
• Timbale of slow cooked lamb shoulder with thyme & capers, potato pave, seasonal veg, red wine jus (GF)

VEG OPTION: Grilled vegetable stack, sweet potato rosti, tomato & basil sauce (GF, VE)

+ Desserts

• Milk chocolate & caramel tart, macadamia nut crumble, praline ice cream
• Vanilla & honey crème brulee, almond shortbread (GF)
• Wild berry pudding, berry compote, vanilla bean ice cream
• Dark chocolate fondant, cherry salsa, double cream
• Citrus tart, macerated berries, double cream
• Sticky date & banana pudding, butterscotch sauce, vanilla bean ice cream
• Passionfruit curd Eton mess, seasonal berries , double cream (GF)
• Poached pear & frangipani tart, blueberry compote, crème anglaise