little melting tartlets with sweet potato pate, Persian feta and dukha
or pesto cream, sundried tomatoes and baby capers
potato rosti with smoked beef, horseradish creme fraiche and chopped chives
raspberry french macaroons
a selection of
lemon curd cheesecake tartlets with fresh blueberries
russian caramel banofi cups with banana and fresh cream
homemade 'melting moments'
preparing the rosti with grilled haloumi and vine-ripened tomatoes for oven roasting
the starter
fresh avocado and lime tiane with a light mango salad and tiger prawns
the main courses
char roasted rib eye fillet
with a warm caramelised onion relish and a yorkshire pudding
drizzled with white truffle oil and a port rosemary jus
both served with
roast vegetables and a medley of greens
or
fresh tasmanian salmon 'en croute'
with pommes anna and horseradish and dill hollandaise
