main menus

• roasted chicken breast with fresh herbs, served on a bed of fragrant saffron rice and finished with tomato and garlic
• chicken breast resting on a grilled polenta cake and wild mushrooms, drizzled our with green olive ragout
• oven roasted chicken breast presented on forest mushroom risotto aged parmesan and white port jus
• chicken breast filled with sun-dried tomato and ricotta cheese, encased in filo pastry and drizzled with a grain mustard cream sauce
• chicken breast wrapped in sage and prosciutto,  served on a pesto potato mash and veal jus
• tandoori seasoned chicken breast served on pilaf rice with a refreshing cucumber and mint raita

• beef fillet served with a steak diane sauce and seasonal green vegetables
• roasted beef fillet and placed upon crushed herbed potatoes with oven-dried tomatoes and balsamic jus
• oven roasted beef fillet with garlic pomme puree and smothered in a green peppercorn cream reduction
• chargrilled beef fillet served with forest mushrooms, yam mash and baby spinach
• pan-fried beef fillet with layered chargrilled vegetables and roasted garlic cloves  

• veal medallions sauteed in a pizzaiola sauce sauce and tossed with fettucine verde
• escalope cuts of veal served cacciatore style
• roasted cutlet served with a red wine jus on roasted chat's and served with asparagus spears

• chargrilled lamb loin served on pomme duchess and a mint jus
• pan-fried lamb loin on golden sultana cous cous with a spiced moroccan broth
• herb crusted loin served with pomme lionaise and garlic butter
• braised lamb shanks with roasted winter vegetables and finished with a seasoned reduction 

 $29.00/person

• roasted pork neck filled with prunes, served with roasted winter vegetables and jus
• medallions with madeira sauce resting on rosti potatoes
• medallions on sweet potato mash infused with smoked cheddar with baby spinach
• roasted loin stuffed with figs, olives and almond slithers
• medallions with mustard parsnip mash, sauteed forest mushrooms and crack pepper jus
• medallions with creamy polenta, glazed figs and spiced apple jus
• medallions served with apple compote, red cabbage and aromatic jus   

• oven roasted barramundi fillet on tomato risotto with a pistachio crust and pesto butter
• pan-fried barramundi fillet with sauteed spinach, garlic confit and oven dried saffron aioli
• seared barramundi fillet with braised fennel compote, candied tomato, garlic zucchini and lime butter
• roasted salmon fillet on wilted baby spinach, golden raisin cous cous and citrus tapenade butter
• pan-fried salmon fillet served with baked ratatouille vegetables, kalamata olives and balsamic syrup

• Spanish omelette with red onion compote and baby mesculin salad
• eggplant moussake with wild rocket salad and tomato gazpacho dressing
• wild mushroom risotto with aged parmesan
• oven baked cannelloni of sweet potato, goats cheese and white wine veloute
• grilled vegetable lasagna with rich basil tomato sauce and aged parmesan

our expert team of chef's are happy to create a specialised menu to meet your tastes. some game examples we prepare are: 

• spatchcock
• venison
• kangaroo
• emu
• quail
• phesant
• crocodile
• duck 
• wild boar