Dinner (Main)
Mains
- Mustard Seed crusted Rack of Lamb with Port Wine Sauce
- Macadamia Crusted Reef Fish with Citrus Lime Sabayon
- Chicken Breast pocketed with Shrimp & Asparagus
- Puff wrapped Lamb Loin with Shrimp & Crabmeat Salpicon, Honey Mint Glaze
- Sesame & Poppyseed Crusted Pork Fillet with a Calvados Jus & Warm Apple Chutney
- Slow Cooked Rib Fillet with Ratatouille Salsa & Fried Onion Rings
- Asian Style Duck Breast served on Potato Cake & Baby Greens
- Seared Veal Cutlet with Light Demi & Rich Tomato Chutney
- Spiced Crusted Lamb served with a Piquant Relish
- Medium Rare Eye Fillet on wilted Greens with a Sautéed Mushroom Ragoût
- Slow Roasted Salmon with Tomato Chive Hollandaise
- Roast Leg of Lamb with Fresh Mint Jus & Roast Vegetables
- Grilled Chicken Breast with Champagne Dill Velouté
- Veal Medallions topped with Asparagus & Crab Bearnaise
- Lamb Loin topped with a Pinenut Pesto & Light Jus
- Traditional Beef Wellington with a Port Wine Jus Lie
- Roasted Pork Loin with Apple Cranberry Jus
All main meals served with seasonal vegetables & crusty bread rolls.