Menus

We have a huge range of menu items to tempt you. In addition we can accommodate any special dietary needs such as vegan, coeliac, lactose intolerance etc.

Here is just a selection:

SOUPS

• Minestrone
• Pumpkin & Ginger
• Sweet Pea and Lettuce
• Pea & Ham
• Chicken & Sweetcorn
• Seafood Chowder
• Creamy Mushroom
• Spicy Prawn or Chicken with Lemongrass (Tom Yum)
• Potato & Bacon
• Misoshiru – Japanese Fish & Noodle Broth
• Laksa
• Roasted Sweet Potato Dahl (Lentil)
• Gazpacho

ENTREE

• Chicken Peanut Cakes with Sweet Chilli Sauce
• Cannelloni of Spinach, Ricotta & Bacon with Napoli
• Risotto of Prawn and Octopus with Capers and Preserved Lemon
• Seared Smoked Chicken on Linguine with Sauce Rose & Rocket Oil
• Mediterranean Vegetable Stack topped With Basil Pesto & Goat Cheese
• Warm Salad of Lamb Koftas with Minted Yoghurt Dressing
• Grilled Lamb Cutlet on Snowpea & Lime Salad with Babaganouj
• Spinach, Pancetta and Fetta Pie
• Thai Chicken & Rice Noodle Salad
• Moroccan Spiced Meatballs with Tomato Harissa Sauce
• Salad of Salt and Pepper Chilli Squid with Aioli
• Rare Seared Salmon with Wasabi on Crispy Rice Cake
• Thai Beef Salad
• Prawn and Lime Ceviche with Cachasa
• Tartare of Blue Eye Cod
• Beef Carpaccio with Shaved Parmesan & Basil Oil
• Warm Asparagus with Smoked Salmon,  Poached Egg & Hollandaise
• Brushetta Caprese – Tomato, Basil, Red Onion & Bocconcini
• Zucchini Fritters with Smoked Salmon & Preserved Lemon Cream
• Tuscan Prawn Skewers with Pesto Aioli
• Warm Tasmanian Salmon Nicoise with Balsamic
• Crispy Wonton & Tiger Prawn Salad
• Gravlax Salmon & Warm Poached Egg Caesar
• Crystal Bay Scallops with Pernod Basil Butter
• Salad of Blackened Lamb Fillet, Blood Plum and Lime Balsamic with Rosemary Oil
• Steamed King Prawn & Kaffir Lime Wonton, with Asian Verde and Tamarind Ponzu
• Seared Medallion of Lobster on Sweet Potato Gallette with Saffron Cream & Salmon Roe
• Carpaccio of Wagyu Beef Fillet, Baby Capers, Shaved Parmesan & Extra Virgin, with Szechwan Pepper
• Grilled Haloumi with Chevre Filled Zucchini Flowerettes, on Baby Bean with Vinaigrette

MAINS

• Poached Chicken Breast on Soba Noodle with Asian Greens and Ginger Miso Broth
• Oven Baked Rump with Garlic Mash & Caramel Onion Jus
• Mediterranean Vegetable Stack topped With Grilled Lemon Perch - with Cous Cous
• Chargrilled Kangaroo Fillet with Potato Crouton, Rocket & Balsamic Caramel
• Filet Mignon with Béarnaise & Season Vegetables
• Roast Veal Cutlet on Porcini Mushroom Pilau with Madeira Jus
• Chargrilled Salmon Fillet with Pea Mash and Meuniere
• Chorizo & Three Potato Casserole
• Dukkah Crusted Chicken Breast with Citrus Compote & Warm Seared Vegetables
• Grilled Kalamata Snapper Fillet with Greek Salad
• Baked Pork & Prune Masala – wrapped in Proscuitto & served with Wilted Greens
• Beef Wellington with Creamy Baked Potatoes
• Chicken Breast with Brie & Sage, Wrapped in Proscuitto - with Pinot
• Pistachio Crusted Lamb Cutlets on Vegetable Tortilla with Aioli
• Chicken & Macadamia Pesto Parcels with Saffron Cream
• Lamb Shanks – Braised in Red Wine with Soft Polenta and Roasted Tomato Concasse
• Beef Bordelaise with Herbed Kipflers & Creamy Spinach
• Scaloppini Fungi – Veal Medallions with Button Mushroom and Madeira Jus. Served with Crisp Sauté Vegetables
• Oven Roast Scotch Fillet on Kumera, Asparagus and Snowpea Frittata with Capsicum Pesto
• Seared Chicken Breast on Warm Rice Noodle & Asian Greens Salad with Ponzu Sauce
• Grilled Chicken Breast with Green Pea Mash and Beetroot Relish - Served with Crisp Sauté Vegetables
• Grilled Teriyaki Chicken with Tempura Vegetable & Ponzu Sauce
• Marinated Baby Chicken, Roasted with Hokkien Noodle and Saute Greens
• Lamb Korma Curry with Jasmin Rice & Raita
• Italian Meat Balls in Roasted Tomato Concasse on Tagliatelle
• Risotto of Crispy Skin Baby Duckling and Porcini Mushroom
• Bouillabaisse of Tasmanian Ocean Trout, Black Mussels and Scampi with Rouille
• Roast Veal Cutlet on Black Rice & Preserved Lemon Pilau with Madeira Jus
• Grilled Salmon Steak on Warm Cuttlefish Noodle Salad with Sambal Balado
• Charred Wagyu Fillet on Juniper Infused Parsnip Mash with Pinot Jus 
• Lamb Fillet Blackened in Harissa Spice on White Bean Puree with Sumac Oil

SALADS

• Roast Vegetable and Cous Cous
• Mesclun Greens with Avocado
• Tomato Olive and Fetta
• Asian Noodle Salad
• Pumpkin and Green Beans with Honey and Sesame
• Rissoni with Italian Vegetables
• New Potato with Aioli and Capers
• Spiralli Pasta with Pesto, Roast Tomato and Parmesan
• Rocket and Parmesan
• Caesar
• Greek with Fetta
• Rocket Beetroot and Chevre with Balsamic

DESERTS

• Berry Tiramisu 
• Mango & Passionfruit Trifle
• Sicky Date Pudding
• Caramel Pear Pudding
• Banana Cake with Cream Cheese Icing
• Sticky Orange and Almond Cake (flourless)
• Hummingbird Cake (banana,mango,pineapple) 
• Warm Chocolate Tart
• Lemon Curd Tart 
• Apple Pie 
• Rhubarb and Apple Crumble
• Chocolate Croissant Pudding
• Sensational Chocolate Cake 
• Italian Raspberry Torte (with mascarpone) 
• Caramelised Pear and Hazelnut Mille Feuille with Vanilla Bean Anglaise
• Summer Berry Tiramisu with Berry Coulis & Chantilly Crème
• Warm Dark Chocolate Tart with Praline Ice Cream
• Wild Honey Brulee with Sable