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BOARDROOM LUNCH MENU
This is a sample range of selections. We can also create alternative menus to suit your requirements. Please notify us if your guests have special dietary needs.
Minimum 3 days notice for bookings.
ENTREE
Gorgonzola pannacotta with roast pear, walnut and mixed leaf salad
Scallop salad with Asian flavours and green tea noodles
Zucchini flowers stuffed with prawns, fetta, preserved lemon, mint and pine nuts(seasonal)
Twice baked crab souffle with dill and white wine sauce
MAIN COURSE
Rack of Lamb with orange, rosemary and pine nut crust with paprika potato and confit of tomato, eggplant and spanish onion
Baked blue eye cod with saffron, capers and leek, kiffler potato and wilted spinach
Chicken involtini stuffed with pancetta, provolone and rosemary with romesco sauce, baked field mushrooms and pea puree
Atlantic salmon fillet with chermoula crust, sweet potato mash, bok choy with shitaki mushrooms
Individual schnapper or lamb and rosemary pies, warm salad of chat potato and herbs, green beans
Beef fillet poached in red wine, potato and celeriac mash, dutch carrots and sugar peas.
Ravioli of duck with proscuitto and caramelised onion with warm salad of braised fennel with orange zest
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DESSERT
French apple tart with clotted cream
Chocolate mud cake wrapped in chocolate with berry puree
Passionfruit pannacotta with seasonal fruit
Apple and blueberry crumble with vanilla ice cream
Individual cheese plates with seasonal fruit and lavosh
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