$78.00 per person

Includes 3 Hors D'oeuvres (chef's choice)

You can choose: 2 Entree, 2 Main Courses, 2 Desserts

Hors D'oeuvres

Entree

Pigeon & Bacon Ravioli, tossed in Barossa Olive Oil & Roasted Tomato puree
Pork Roulette, with Rhubarb Chutney & Condiments
Boned Quail, grilled, served on a Zucchini and Olive Frittata
Half shell scallops baked in shell au gratin
Poached Veal Loin, Sliced thinly on a Rocket & Basil Salad, with Dijon & Truffle Dressing

Main Courses

Prime Fillet of Beef, served on a Parsnip & Celeriac Puree
Steamed Collage of Seafoods on Asian Greens, napped in light Curry sauce
Corn-fed Chicken Breast, served on a Liver pate’ puff with a smoky Bacon sauce
Rack of prime Lamb, on a Lentil & Mint puree, yoghurt & Jus Lie
Fresh Catch of the Day, with a Saffron & Tomato Concasse, on Fresh Asparagus
Main meals served with: Vegetables in Autumn & Winter
Garden Salad in Summer & Spring

Desserts

Passionfruit Mousse, with Pistachio Nuts & Orange Anglaise
Old English Cinnamon & Apple Pies with Clotted Cream
Steamed Sticky Pudding with Caramel & Lime Sauce
Chocolate Truffle cake, Coffee Tuilles & Raspberry Sauce

Tea & Coffee

Homemade Chocolates

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