Following is a sample of our Formal Dining Menu menu as at July 2010
Entrees
Green pea and watercress soup with smoked salmon pate and poached oysters
Prawn and lobster ravioli with capsicum coulis, a seared Mooloolabah prawn and walnut panagrattato
Saffron paella cake with confit chicken wing, chorizo, mussels and fresh peas
Terrine of free range confed chicken with toasted ciabatta and pear chutney
Vegetable cannelloni with eggplant, capsicum, fresh ricotta and asparagus, a tomato coulis and shaved parmesan
Mains
Pan seared duck breast on a green onion crepe stuffed with sweet corn and cured duck leg, finished with a rich duck sauce
Aged eye fillet of beef, smoked pumpkin puree, cavolo nero, truffle gnocchi and cafe de paris butter
Seared kangaroo fillet on beetroot risotto accompanied with pineapple chutney and Drambuie jus
Morrocan spiced Mullaway with saffron scented fish broth, pearl cous cous, steamed Spring Bay mussels and preserved lemon puree
Risotto with a ragu of mushrooms fininshed with Cacio di Bosco (truffled pecorino)
More about the Formal Dining Room...
More about the Brasserie and Terrace...
Desserts
Selection of Estate made sorbets
Creamed rice pudding with amarene cherries, cinnamon ice cream and a honeycomb rice crunch
Toblerone ice cream, spiced chocolate cake and bitter orange marshmallow
Tart Tatin with prune and Armagnac ice cream
Cheese plate ~ a selection of Australian and imported cheeses served with muscatel, grapes, water crackers and lavosh
Please be sure to advise any special dietary requirements when you book. Vegetarians, pregnant women and those requiring gluten free diets can be catered for with prior notice.