Beef Wellington served on Spinach & Parmesan Mash with Wild Mushroom Jus
Baked Atlantic Salmon with
Mint, Thyme & Dill served with Champagne Butter Sauce & Gratin Potato
Chicken Breast stuffed with Brie and wrapped in Bacon served on Garlic Mash & Braised Green Beans
Osso Bucco with creamy mash and Gremolata Pea and Carrot Puree
Braised Lamb shanks with
Porcini mushrooms and Wild Rocket served on Basil Mash
Grilled sword fish (seasonal fish) on Artichoke hearts, baby spinach salad with preserved lemon & olive tapenade
Lamb rump with Honey and herb glaze served with Green beans & Braised carrots
Tasmanian Snapper Fillet baked with Leek and Cherry Tomato served on Parsley and Caper mash