First Course

Antipasto Board served with flat bread
Cured meats, marinated mushrooms, asparagus, pickled capsicum, tomato and chipotle chilli jam, dukka and fetta

Seafood Plate
Lime & coconut Scallop cerviche
Hawkesbury River oysters with wasabi roe
Local school prawns with lemon salt & roast garlic aioli.

Second Course

Grilled Barramundi fillet with mud crab beignet, peppermint and saffron beurre Blanc

Third Course

Confit duck with ruby red grapefruit jelly, ginger syrup and parsnip puree

Fourth Course

Pasture fed beef fillet with vegetable terrine grilled scampi and roast tomato jus

Fifth Course

Coconut Pannacotta
Citrus tart with Italian meringue
White chocolate Mousse

Cheese selection served with lavosh

Tea and Coffee served as a buffet

$120 All inclusive.

Robert Oatley Chardonnay Mudgee NSW, 48

Grosset Watervale Riesling Clare Valley SA, 50

Ashbrook Sauvignon Blanc Margaret River WA, 38

Mt Horricks Cabernet Sauvignon Clare Valley SA, 55

Robert Oatley Shiraz Viognier Mudgee NSW, 44

Grosset Gaia Cabernet Blend Clare Valley SA, 90

Cullen Diana Madeline Cabernet Sauvignon Organic Biodynamic Margaret River WA, 125