Richer, slightly heartier flavours for cooler days and crisp evenings feature the season’s star produce of delicious broccolini, strawberries, apples, hazelnuts, rhubarb, mushrooms, eggplant and quince in this menu created by Executive Chef, Alastair McLeod This menu is available from 1st March to 31st August 2012
Entrée Pork belly, seared scallops, chunky guacamole Nigella crusted prawns, romesco, grilled asparagus Crispy duck, shallot, shiitake and ginger Risi e bisi, slow roasted tomato, shaved parmesan Smoked salmon, potato salad, horseradish crème fraiche Shredded chicken salad, onion jam bruschetta, rocket Spanner crab and prawn cakes, grilled corn and capsicum salsa
$23
Main Pan fried barramundi, hommus, broccolini Roasted eye fillet steak, potato gratin, green beans Grilled chicken breast, smashed roasted carrots, quinoa Cumin spiced slow roasted lamb, smoked eggplant, crispy coriander potatoes Roasted tomato, pistachio pilaf, capsicum and labneh salad Grilled atlantic salmon, olivada, lemon mashed potatoes Pan fried local fish, petit pois a la francaise, corn and basil
$34
Sides - Please select two item to be shared at each table Beer battered chips, aioli Greek salad Green beans, feta, dukkah Potato gratin Creamed potatoes
$5
Dessert Brioche and vanilla butter pudding, poached rhubarb, roasted quince Eton mess – Bundaberg strawberries, meringue, vanilla cream Chocolate nemesis, mixed berry compote, orange caramel Sticky date pudding, butterscotch sauce, chocolate soil Apple and raisin tart, crème patissiere, vanilla bean ice cream
$15
T2 teas and Vittoria coffee (per person)
$3