CAPTAINS DINNER
MONDAY
Entrée
Grilled root vegetables with roasted garlic, balsamic reduction, & cherry tomatoes GF, DF, VEG
OR
Chilled Black Angus beef roll with fresh lettuce, & roasted fresh beets
Soup
Curry spiced dhal soup with fresh coriander GF
Main Course
Slow cooked lamb leg on mashed potatoes, glazed cauliflower, cherry tomatoes with a port wine reduction, & topped with crispy fried onions GF OR
Pan-fried Wahoo fillet on baked sweet potatoes with olive tomato salsa & vegetable frittata
Dessert
Home-made apple Strudel with vanilla sauce OR
Vanilla panacotta with fresh mint coconut salad & salted caramel
FRIDAY
Entrée
Home-made vegetable spring roll with soba noodle salad, wakame, & ginger sesame dressing DF, NUTS, VEG
OR
Seared tuna on crisp hash brown with Asian remoulade sauce, cherry tomatoes, & herbs NUTS
Soup
Cinnamon spiced pumpkin soup with sour cream & crisp croutons
Main Course
Five-spiced brined roasted pork loin on baked dalo, wok-fried local fern topped with a pineapple chilli, & coriander salsa NUTS
OR
Grilled Pacific Wahoo fillet, lemon couscous topped with papaya salad, & a roasted garlic beurre blanc GF, NUTS
Dessert
Bread & butter pudding with vanilla sauce NUTS OR
Baked lemon cheesecake with salted caramel sauce
