Following is a sample of our Formal Dining Menu menu as at February 2010
Entrees
Traditional gazpacho with smoked trout and tomato jelly
Seared sea scallops and white asparagus with oven-dried tomatoes and white truffle vinaigrette
Warm salad of braised pork belly, roast king prawn and crumbed pigs ear with green mango salad
Confit duck rillette with Poire Williams jelly, toast and pear chutney
Zucchini flowers stuffed with gorgonzola mousse and drizzled with truffle honey
Mains
Pan seared duck breast and confit duck leg on red cabbage with spiced cherries and duck glaze
Aged eye fillet of beef on potato and bacon roesti with creamed spinach and foie gras butter
Seared kangaroo fillet on nettle risotto accompanied with pineapple chutney and jus
Local pan-fried snapper on crushed kipflers and crab meat with pencil leeks and chilled cherry tomato sauce
Risotto with butternut pumpkin and roasted hazelnuts finished with crispy sage leaves
Partially boned lamb rack with braised lentils, kassler lardons and a ratatouille tartlet
Desserts
Selection of Estate made sorbets
Chilled local stone fruit with consommé of summer berries and hazelnut ice cream
Toblerone ice cream, spiced chocolate cake and orange marshmallow
Rhubarb and almond tart with chocolate and raspberry semi-freddo
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.