Soups

• - Leek and potato with creme fraiche; black pepper bread
• - Roasted butternut pumpkin with chive cream
• - Wild mushroom and walnut with parmesan toast 
• - Minestrone with garlic toast
• - Chicken noodle and parsley
• - Celeriac and fennel with garlic roasted prawns
• - Seafood chowder with leek, broccoli and soft herb cream

Cold Entreés

• - Asparagus with gruyere cheese - potato salad, herb mustard dressing
• - Range Valley beef carpaccio with pickled beetroot, chickpea fries and water cress
• - Salt & suger cured salmon with whitlof, pear and walnut salad
• - Freshly cooked prawn, avocado, cos heart lettuce and tomato cocktail
• - Dukkah chicken with smoked eggplant, Yarra Valley fetta and tomato salsa

Cold & Warm Entreés

• - Seafood plate; Oyster with lime, tuna with sherry onions, slow cooked salmon, tiger prawn and asian noodle salad
• - Vegetarian plate; Goats cheese gnocchi with cherry tomato sauce, roast pumpkin soup with chive cream, asparagus and macadamia nut salad

Warm & Hot Entreés

• - Tomato tart with goats cheese cream and basil salad  
• - Slow cooked salmon with fusilli pasta in a herb and pea cream
• - Duck Bastilla (Moroccan duck pie) with zhoug
• - Pumpkin and cheese soufflw with roast beetroot and watercress salad  
• - Char grilled field mushrooms with cherry tomato - rocket salad, parmesan wafer
• - Pan fried snapper with sweet potato puree, chardonnay vinegar and chervil dressing
• - Smoked breast of chicken with soft dried tomato, baby spinach and red onion
• - Duck leg confit on lentil ristotto with cabernet - mushroom sauce
• - Crispy pork with seared scallops, truffle potato and pear salad

Mains

• - Pan-fried snapper fillet with sweet potato, tomato and oregano salsa
• - Grilled snapper fillet on potato mash, lemon olive oil and cress salad 
• - Roast barramundi with asparagus-caper salad, lemon butter sauce  
• - Seared Tasmanian salmon with olive oil mash, shaved fennel and citrus salad 
• - Paprika roast chicken with potato - dill crumble and mushroom sauce
• -Braised duck leg on sweet potato, Puy lentils, radicchio and grilled pancetta
• - Chicken tagine with lemon and olive, warm pumpkin and pine nut salad
• - Linley valley pork cutlet with parsnip puree, vicotto onions and trussed cherry tomato
• - Roast and braised lamb with creamed parmesan polenta and poached tomato
• - Spiced lamb rump with eggplant pickle, currant and red peper cous cous
• - Roast lamb rack with Navarin of shank, salt crust potato and green beans
• - Roast fillet of beef (cooked medium) with mushrooms ragout, salt roast potato
• - Peppered fillet and braised beef cheek with whipped potato, shallots and gremolata
• - Roast sirlon of beef with horseradish - potato pie and red onion jam
• - Tomato braised veal cheek with proscuitto lasagne and crisp fried basil

Vegetarian Mains

• - Chargrilled eggplant, basil, buffalo mozzarella, pumpkin and thyme puree
• - Asparagus and leek risotto with fontina cheese
• - Fetta and chive tart with caramelised shallots and rocket salad
• - Mediterranean vegetable strudel with organic leaves and aged balsamic

Side Dishes

• - Rosemary and garlic potato
• - Thyme roasted sweet potato
• - Traditional Greek salad
• - Rocket, pear and parmesan salad
• - Garden salad
• - Caesar salad

Cheese Course - $36.00 per Central plate

(Recommended two plates per table)

• - Cheese selection from blue cow with crackers and fruit bread
• - Guilloteau Fromage d'Affinois with cherry mostarda and warm baguette
• - Aged cheddar on fruit bread with pear and honey

Desserts

• - Fig pudding with butterscotch sauce and vanilla bean ice cream
• - Caramelised lemon tart with double cream
• - Creme caramel with orange salad, brandy snap
• - Rich chocolate tart with jaffa sauce and pure cream
• - Strawberry and hazelnut meringue with passionfruit syrup
• - Whisky - raisin bread and butter pudding with vanilla custard
• - Tiramisu with chocolate ice cream and frangelico syrup
• - Caramelised pineapple tart with coconut gelato
• - Burnt orange and cardamom custard with tuille biscuit
• - Fresh strawberries with vanilla bean ice cream and sesame tuille