DINNER - SAMPLE MENU

CANAPES ON ARRIVAL
Tartlet of ocean trout tartare with baby fennel salsa, citrus zests and ocean trout caviar

Cauliflower pannacotta served with a crisp parmesan biscuits with fresh herbs

ENTREE
Ginger and Prawn ravioli with fine asparagus tips, tomato petals with kaffir lime beurre blanc and baby salad

Served by warm bread roll and butter

 

 

 

 

 

MAIN
Medium rare roasted Beef fillet with Eschalot Tart Tatin with Fine Green Asparagus and Red Wine jus
Accompanied by a Green Salad with white balsamic dressing

DESSERT
Warm pear tart with a pear glaze, caramel ice cream, crème analgise and praline

 

 

 
     
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