PLEASE CHOOSE ONE ENTREE, ONE MAIN COURSE & ONE DESSERT

ENTRÉE
Vietnamese style twice cooked quail with a pepper lime dipping sauce
Prawn leek and spinach linguine
Freshly cooked and peeled King Prawns & Balmain Bugs out of the shell with mango & mint dressing.
Risotto with lemon thyme prosciutto pecorino and crumbled Persian fetta
Mascarpone, Gorgonzola & marinated vegetable flan with onion marmalade.
Seared Hawkesbury River calamari served on a bed of rocket with a lemon dressing

MAIN COURSE
Tray baked snapper fillets with pancetta, snake beans and pine nuts served with lemon roasted potatoes
Pesto beef fillet served with a root vegetable rosti, green beans and roasted vine tomatoes
Rack of lamb served with sweet potato and sage mash sautéed mushrooms and mixed Asian greens
Grain fed beef fillets chargrilled &topped with field mushrooms served with rosemary potatoes
Coriander and sesame and coconut crusted chicken breast with kaffir lime sauce served on a bed of wild rice
Pepperwine beef fillet served with crispy rosemary potatoes, asparagus and sautéed leeks
Seared encrusted tuna steak with coriander and basil served with baby potatoes and green beans
Lamb fillets chargrilled topped with mediteranean vegetables & hummus, served on a bed of cous cous.

DESSERT
Fruit & cheese platter with seasonal fruit and Australian cheese
Chocolate pots served with king island cream.
Individual raspberry crumbles served with homemade vanilla ice cream.
Baked peaches with vanilla ice cream and caramel sauce.
COST $65 per head + GST this includes chefs and all kitchen staff.
STAFF $35 per hour + GST to serve the wine etc