Private Room – 3 course Seated & Served Lunch Menu

Christmas bon bons, red & green napkins on tables

Entrée
Tiger prawns with shaved fennel, dill, capers & black caviar dressing (GF)
Mélange of sweet potato & pumpkin with shredded kale & couscous, fragrant herb vinaigrette dressing with
rosemary, oregano, thyme, dried cranberries & crushed walnuts (V)
Spinach & ricotta light ravioli with salsa Napolitana & aged Italian Grana Padano (V)

Main
Barramundi fillet, gremolata rub, with a vegetable medley & lemon infused oil (GF available)
Australian tenderloin eye fillet centre cut served with rich seeded mustard jus (GF available)
Chicken suprême filled with wilted rocket, spinach & pumpkin, seasoned with lemon myrtle & white pepper
Middle Eastern slow cooked eggplant, zucchini, roasted capsicum, polenta & marinated semi-dried tomatoes (V-GF)

Dessert
Exotic stone – whipped coconut mousse with a tropical crémeux insert on an almond sablé with yellow glaze &
passion fruit marshmallow
Chocolate caramel – light chocolate, cold set cheesecake & smooth caramel inner layer with dark chocolate mirror
glacé & Belgium chocolate disc
Lime twist – lemon and lime citrus mousse with a smooth lime centre on a buttery biscuit base
Freshly brewed Tea & Coffee

V = Vegetarian. GF = Gluten Free.

Menu subject to seasonal variation. We cannot guarantee that certain products or ingredients (halal, nuts, gluten, dairy, etc.) will not be in our food, and we explicitly accept no liability in this regard. For serious food allergies you must make your own decisions on selecting meals. Our staff’s comments are only to assist you in making an informed decision.

Private Room – 3 Course Seated & Served Dinner Menu

Christmas bon bons, red & green napkins on tables

Entrée
Tiger prawns with shaved fennel, dill, capers & black caviar dressing (GF)
Mélange of sweet potato & pumpkin with shredded kale & couscous, fragrant herb vinaigrette
dressing with rosemary, oregano, thyme, dried cranberries & crushed walnuts (V)
Spinach & ricotta light ravioli with salsa Napolitana & aged Italian Grana Padano (V)
Bresaola Wagyu, rocket & Italian parsley, extra virgin olive oil, shaved Parmigiano & caramelised
balsamic vinegar

Main Course
Barramundi fillet, gremolata rub, with a vegetable medley & lemon infused oil (GF available)
Australian tenderloin eye fillet centre cut served with rich seeded mustard jus (GF available)
Chicken suprême filled with wilted rocket, spinach & pumpkin, seasoned with lemon myrtle &
white pepper
Middle Eastern slow cooked eggplant with zucchini, roasted capsicum, polenta & marinated
semi-dried tomatoes (V-GF)

Dessert
Raspberry yoghurt finger – cornflake crunch with raspberry jam & yoghurt mousse, finished with
a white chocolate spray, whipped ganache, raspberry agar & freeze-dried raspberry
Exotic stone – whipped coconut mousse with a tropical crémeux insert on an almond sablé with
yellow glaze & passion fruit marshmallow
Chocolate caramel – light chocolate, cold set cheesecake & smooth caramel inner layer with
dark chocolate mirror glacé & Belgium chocolate disc
Lime twist – lemon and lime citrus mousse with a smooth lime centre on a buttery biscuit base
Chocolate raspberry fudge tart – smooth chocolate ganache with raspberries (GF)

V = Vegetarian. GF = Gluten Free.

Menu subject to seasonal variation. We cannot guarantee that certain products or ingredients (halal, nuts, gluten, dairy, etc.) will not be in our food, and we explicitly accept no liability in this regard. For serious food allergies you must make your own decisions on selecting meals. Our staff’s comments are only to assist you in making an informed decision.