Desserts

• barbequed lamb fillet on a lattice of pencil leeks & baby carrots with a pumpkin puree
• barramundi fillet with a macadamia & mustard crust and a carrot & tarragon jus
• braised lamb wrapped in mushroom duxelle & spinach with a juniper scented soubise
• braised rump of veal in a roast garlic & sausage sauce served with balsamic potatoes & salsa verde
• char grilled lamb fillet on sweet corn & sweet potato rosti with mint pea puree
• corn fed chicken breast with foie gras hollandaise, prosciutto shards and pinot noir jus
• corn fed chicken breast, roast potatoes & apples with a cranberry & mustard jus & apple crisps
• fillet of barramundi, lemon thyme & wood mushroom risotto with a verjuice butter sauce
• fillet of beef with yorkshire & potato puddings, horseradish soubise & pan juices
• fillet of rainbow trout with prawns potatoes & lemon butter sauce
• grilled salmon fillet on crispy prawn mash with lemon butter sauce
• kingfish & prosciutto on skewers with a verjuice savoy cabbage & roast spanish onion
• lamb fillet stuffed with mint & basil, pine nuts & currants served with couscous & moroccan beans
• marinated pork fillet, grilled & served on pineapple & bacon hash, topped high with sweet potato straws
• parmesan crusted veal fillet with beetroot pesto & asparagus
• fillo pyramid of lobster, avocado & potato tian with cured trout concasse
• pistachio crusted salmon with saffron mashed potatoes & preserved lemon butter sauce
• poached veal fillet with red & yellow roast capsicum stuffing wrapped in savoy leaves
• potato & mushroom stack with prosciutto wrapped veal with a red wine butter sauce
• potato wrapped beef fillet with horseradish oil and crisp onion rings
• roast beef fillet on a pumpkin gallette with traditional sage & baked onion stuffing
• roast lamb rumps with caponatta & sweet potato on rosemary skewers
• seared salmon with crispy wontons, cucumber noodles & a lime & soy sauce
• supreme of chicken with apple & potato rosti, grain mustard & sage hollandaise
• wild duck breast with a liver & sage panade, wrapped in bacon with a port braise
• wild duck breast with grilled white asparagus & spiced orange salsa

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• salmon and potato confit with petit pois francaise and tarragon béarnaise
• slow cooked pork loin with pomme anna and salad beaucaire
• tornadoes of lamb with pumpkin cannelloni and herbed zucchini fritters
• golden trout with champagne sorrel sabayon with potato maxim
• crispy crab potatoes with seared whiting fine herb butter & tomato vinaigrette
• pinot marinated beef fillet on a brisket and potato flan
• herb crusted fillet of veal with olive and potato charlotte and eschallot reduction
• spice roasted duck with rillette filled crepes and quince glaze
• blue eyed cod with saffron vongole and lemon thyme confit kiphlers

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• pork fillet wrapped in savoy with bacon and onion mash smoked hock jus
• crisp skin duck on a minestrone broth with parmesan crisps
• pink peppercorn beef braised on rose with boulangere potatoes
• lamb loin on tomato fondue with basil and artichoke dressing
• veal with pumpkin pansoti and mushroom caponata
• black ale slow cooked beef with wild mushroom puree and potato ravioli
• ocean trout with cauliflower and horseradish beignet
• squab pot au feu with thyme dumplings and vegetable game chips

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