Entree (Alternate Serve)
Soy-cured Salmon
Udon noodle and crisp vegetable salad, soy & palm sugar dressing
Regatone Pasta(V)
Wild mushroom and truffle essence fricasee
Main Course (Alternate Serve)
Melange of Seafood
Grilled slipper lobster, natural oysters, chilled Queensland prawns, crumbed prawns, seared salmon, grilled barramundi, grilled calamari, baked scallops, mango cucumber coriander salad, citrus beurre blanc, dips and relish
Porterhouse Steak Southern Ranges Black Angus (GF)
Vic Farms Grass Fed hand selected MBS 4+ 250g accompanied with chef curated side dish, leaf salad., cafe de Paris butter and a la moelle jus
Tenderloin Steak Aged Ebony Black Angus (GF)
120 days Grain Fed MBS 2+ 200g accompanied with chef curated side dish, leaf salad., cafe de Paris butter and a la moelle jus
Sides
per 2 persons
Home cut potato wedges | Steamed Vegetables
Dessert (Alternate Serve)
New York Style Cheesecake
Whipped cream and berry compote
Frozen Purple Yam Parfait (GF)
Jackfruit and coconut palm, tropical anglaise
Hazelnut and dark chocolate torte
Whipped cream and seasonal berries