Curried lentil and broad been soup.
A rich terrine consisting of pressed pork shoulder and chicken livers enhanced with thyme and
lemon, served with fig jam and dressed arugula, garnished with artisan grissini.
Assortment of button, Portobello & porcini mushrooms enriched with fluffy potatoes coated
lightly with crispy breadcrumbs, complimented with a green pea – yuzu gel and salad leaves.
Pillow shaped pasta stuffed with sea bass tossed in butter set on a rich prawn and ginger velouté garnished with toasted pistachios.
Roasted Teriyaki glazed supreme of salmon set on a bed of wilted bok choi drizzled with a creamy tahini dressing.
Sous-vide/char-grilled chicken breast complimented by a saffron and corn sauce and pan seared root vegetables
Char-grilled seasoned beef tenderloin steak, cooked to your liking, served slice and set on a roasted parsnip puree drizzled with a madeira and porcini jus.
Tender kangaroo strip loin, sous-vide to a perfect MEDIUM-RARE, char-grilled, set on a celeriac and zaatar puree and complemented with a rich dark chocolate jus.
Salted Caramel and white chocolate blondies, served warm and garnished with a caramel drizzled.
Coconut infused cheese cake topped with a dark chocolate ganache and coconut flakes.
Cherry semi-freddo enhanced with a chocolate sauce, garnished with hazelnut dust.
2 Scoops of Ice-cream.
All main courses are served with roasted vegetable and roasted potatoes.
Important note: Please notify us with any allergies or special diets with your reservation, so we can accommodate
This set menu will be served the whole weekend of Christmas. Our a la carte menu will not be available.
(V) Vegetarian; (GF) Gluten Free; (LF) Lactose Free.