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RAL B AY

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$59 PER PERSON Spencer Gulf squid with aioli Duck liver pate, pear jam & sourdough Beetroot & witlof salad with handmade ricotta and pesto Barossa Valley Berkshire pork shoulder slow roasted with cabbage & apple slaw Kanungra wild boar ragu` pappardelle with Tuscan pecorino Holmbrae roast chicken with corn puree and snaps Selection of sides then Cheese board with fig jam, lavosh & fruit sourdough or Dulce de leche ice cream sandwich, chocolate fudge sauce NBBD doughnut, cookies & cream ice cream and butterscotch Summer stonefruit Melba - raspberry sauce & mascarpone mousse

$69 PER PERSON Spice cured Ocean Trout with blood orange, ginger & horseradish Spencer Gulf squid with aioli Pino’s salumi board - proscuitto, salame & lonza Line caught char grilled fish - quinoa & romesco Barossa Valley Berkshire pork shoulder slow roasted with cabbage & apple slaw Coorong Angus scotch fillet with porcini butter Selection of sides then Cheese board with fig jam, lavosh & fruit sourdough or Dulce de leche ice cream sandwich, chocolate fudge sauce NBBD doughnut, cookies & cream ice cream and butterscotch Summer stonefruit Melba - raspberry sauce & mascarpone mousse We require the whole table to participate on banquet menus


NBD Banquet Menu