Entrée
* Pumpkin, goats cheese ravioli with pine nuts, burnt butter and sage
* Bruschetta served on garlic sourdough with olive tapenade
* Salt and pepper baby squid with lime aioli
* Blue cheese, walnut and pear salad with crisp prosciutto and aged balsamic
Main
* Zucchini and ricotta frittata with roast cherry tomato, rocket salad and balsamic reduction
* Fettucine with roasted eggplant, grape tomatoes and ricotta basil cream sauce
* Chicken Breast on sweet potato mash with bacon, shallots and topped with green beans
* Salmon Fillet with asparagus spears, shaved fennel and tomato with caper burree noisette
* Eye Fillet steak with roasted chats, sautéed mushrooms and wine jus
Dessert
* Dark callebaut chocolate with strawberries, mint and vanilla cream
* Poached pears in red wine with star anise, marscapone and spun toffee
* Cheese plate with lavosh bread, nuts and diced fruits
Notes Bar Menu
* Chicken Satay Sticks 10
* Salt & Pepper squid 10
* Assorted dips with olives and warm pita bread 10
* Vegetable spring rolls with lime chilli sauce 10
* Bruschetta on garlic sourdough with olive tapenade 10
Sides
* Bowl of chips 6
* Rocket, parmesan and walnut salad with red wine vinaigrette 9
* Steamed Vegetables 8.50