Autumn Winter Three Course Dinner

Three courses of perfectly matched flavours, presented with style and flair

Canapes
A delicious selection of hot and cold canapés served with pre-dinner drinks

Entree
Pan roasted Queensland barramundi fillet with apple, eggplant and Istra pancetta raviolo, shallot puree and basil oil

Roasted corn fed chicken with caramelised coconut, roasted peanuts, green papaya, chilli, tamarind and lime dressing and crisp salt and pepper Spencer Gulf prawn

Cannelloni of braised Gippsland beef with spiced carrot jus, salsa verde and soft herb salad

Main Course
Slow braised lamb shank served with minted pea puree and roasted lamb rack served with eggplant relish and potato gratin

Harissa roasted breast of free range chicken with saffron couscous, snow peas, light tagine sauce and Medjool date chutney

Spice crusted Wimmera duck breast with coriander spatzle, caramelised baby carrots, roasted pear, herb salad and rich elderberry glaze

Dessert
Rich chocolate fondant with molten raspberry marshmallow, chocolate sauce and cherry ripe ice cream

Rhubarb three ways – rhubarb frangipane crumble tart, rhubarb and sparkling wine jelly and rhubarb sorbet with pistachio praline, whipped vanilla cheesecake and rhubarb tuile

Meringue roulade with gin, lemon and lime curd, vanilla spiced kiwi fruit, lime syrup and Yea clotted cream