Autumn Winter Grazing Menu

Hand Around Finger Food
Char grilled Angus beef and pineapple salad on crisp plantain chip with spicy tamarind dressing

Tartlet of whipped Meredith goat’s cheese with watercress, celeriac and fresh pear

Seared lamb loin on crisp brioche toast with beetroot and apple jelly, horseradish and mustard cress

Queenscliff calamari, Istra chorizo and squid ink paella croquette with lemon aioli and parsley shoots

Little Entrée style dishes
Pumpkin, sage and goat’s cheese rotolo with spiced toasted pumpkin seeds and Shaw River Annie Baxter cheese

Buttermilk poached chicken with beetroot, fennel and orange salad, toasted hazelnuts and orange, balsamic reduction

Lightly spiced Tasmanian ocean trout with stir fried peas, ginger, fresh coconut and crisped curry leaf

Sweet Little Things
Meredith yoghurt panna cotta with Shiraz poached quince

`Trifle’ of poached Corella pear, cocoa jelly and mandarin curd with crisp vanilla meringue 
 
Rum poached pineapple with caramelised lime `marshmallow’, basil seeds and lime sherbet