Banquet
Autumn - Winter 2010

Enjoy the experience of our tasting plate entrée, followed by shared banquet main course and dessert.

Entrée

Tasting plate
- Honey glazed Wimmera duck breast with Jerusalem artichoke puree and salad of watercress, soft corella pear and toasted hazelnuts [GFP}
- Riverland orange and star anise cured Tasmanian ocean trout with a petite fennel and orange salad [GFP]
- Cauliflower soup in a demi tasse with crisp parmesan wafer [GFP]

Main Course

Shared platters
- Roast Atlantic salmon with braised peas, artichoke and Barossa chorizo crumbs [GFP]
- Roasted Lilydale free range chicken filled with prosciutto, Woodside Pompeii cheese and sage on soft polenta with roasting juices
- Roast Murray Lands' beef fillet on crisp potato cake, mixed mushroom ragout and red wine glaze [GFP]
accompanied by a salad of wild rocket, baby cos, cherry tomatoes and pickled cucumber dressed in Joseph extra virgin olive oil

Dessert

A platter of sweet things
- Flourless chocolate cake with double cream [GFP]
- Individual lemon tart topped with Italian meringue
- Hazelnut bavarois with Rio espresso jelly
- Apple and Adelaide Hills' rhubarb crumble