Main Courses
All Main Courses are served with Baby Vegetables in Season and or Salad of Your Choice Assorted Bread Rolls are included
Lamb Main Courses
Rack of Lamb Mexican
served with a Piquante Mixed Pepper and White Wine Sauce
and a Grilled Vegetable Rosti
Backstrap of Gippsland Lamb Wellington
A special Mushroom Duxelle encased around the lamb fillet, wrapped in Puff Pastry
baked till Golden and topped with a Classic Red Wine Sauce served with Parisienne Potatoes and Wilted Baby Spinach
Rack of Lamb with Mustard and Green Pepper Crust
served with a Red Wine Basil Reduction and a Herbed Gold Potato Mousse
Char-grilled Backstrap of Lamb with a Wild Mushroom Crust
served with a Sherry Sauce and Sauteed Potatoes Lyonnaise
Rack of Lamb with Lemon Pepper and Rosemary Crust
Served on a Potato Galette and Port Wine Jus
Macadamia Nut Lamb Back Strap
served on a Herbed Potato Cake with Lemon Balm and Red Wine Jus
Pork Main Courses
Fillet of Pork with Caramelised Apples en Croute with Florentine Sauce
served with Sweet Potato Mousse
Char-grilled Pork Cutlet with a Mushroom, Brandy Cream Sauce
served on a Spinach Pancake
Vienna Style Pork Fillet Schnitzel with Red Wine Jus
Garnished with Sauteed Potatoes
Char-grilled Pork Fillet Medallions with Shitake Mushroom Sauce
served on Jerusalem Artichoke Mousse and baby Spinach
Veal Main Courses
Char-Grilled Veal Fillet with Macedoinne of Roasted Mediterranean Vegetables
and served with your choice of the following sauces – Mushroom,
Pepper and Mustard or Red Wine Jus
Veal Fillet Tournedos with Wild Mushroom and Red Wine Sauce
served with Herbed Potato Mousse
Macadamia Nut - Crumbed Veal Fillet with Mango Salsa
served with Roasted Gold Potatoes
Char-grilled Veal Fillet Medallions with a Merlot Glaze
served on a Zucchini Frittata
Veal Fillet Cordon Bleu with Red Wine Jus
filled with Tilsit Cheese and Leg Ham, crumbed and pan fried Served with Potatoes Lyonnaise
Beef Main Courses
Char-grilled Beef Fillet Mignon on a Potato Truffle Mousse
served with your choice of the following sauces – Mushroom,
Pepper and Mustard or Red Wine Jus
Entrecote Georgian with Bordelaise Sauce
Sirloin Steak flavoured with Anchovy Butter, wrapped in Puff pastry and
baked till Golden served with Swiss Brown Mushrooms, Asparagus and Chateau Potatoes
Char-grilled Baby Rump Steak with Spicy Roma Tomato Concasse
Served with Herbed Potato Mousse, Shiraz Sauce and French Fried Onion Rings
Beef Fillet Wellington with Port Wine Sauce
Served with Parsley Parisiennes
(One of Jeff The Chef's Specialities)
BBQ Marinated Eye Fillet of Beef Shish Kebab with Provencale Sauce
served with a Herbed Polenta Cake
BBQ Rib Fillet of Beef with a Merlo Glaze
served with a Gorgonzola Sweet Potato Croquette, Red Onion Jam and Crispy Parsnips
Beef Fillet Pepper Steak with Green Peppercorn and Mustard Sauce
served with Mustard Greens and Potato Galette
Chinese-style Beef Fillet, char-grilled and topped with an Oriental Glaze
Served with Noodle and Asian Pesto Pancake
Char-grilled OP Rib of Beef with
Red Wine Glaze
Served on a Gold Potato Rosti.
Chicken
Corn Fed Chicken Supreme Chermoula with Lemon Balm Jus
Served Jerusalem Artichoke Mousse
Char-grilled Grain Fed Rosemary Chicken Breast with Cherry Glaze
Served with Roasted Vegetable Cake
Pan fried Supreme Breast of Chicken Stuffed with Lobster Mousse
Served with Bercy Sauce and French Fries
Corn Fed Chicken Supreme Parmigiana with Roma Tomato Jus-lie
Served on Wilted Greens with Pommes Diane
Char-grilled Chicken Breast with Persian Fetta and Fine Herb Farce
Served on Citrus Risotto with Port Wine and Tamarillo Jus
Char-grilled or Pan Fried Chicken Supreme
cooked to your choice in the following styles: Thai , Mediterranean, Cajun or Southern Fried, Japanese, Chinese , Indian , Swiss , French , German or Italian.
Turkey, Duck and Venison
Pan Fried Turkey Fillet Mignon
with Cranberry and Red Wine Jus
Served with a Macadamia Nut, Bacon and Potato Pancake Cake topped with Asparagus Spears
Turkey Fillet Schnitzel with Lemon
and White Wine Glaze
Served with Roasted Mediterranean Vegetables
Duck Breast Steak Orange Grand Marnier with Dark Cherry Glaze
Served on a Baby Spinach Roulade
Venison Wild Mushroom Escalope with Blueberry and Red Wine Glaze
Crumbed Escalopes of Venison filled with a Mushroom and Herb Pesto Pan fried till golden and topped with a special glaze. Served with a Special Braised Cabbage and Parsley Parisienne Potatoes
Fish
Reef Fish Of The Day cooked in your choice of the following ways :
Grilled, Pan Fried, Tempura, Steamed, Crumbed. Served with the following choice of sauces: Tartare, Thousand Island, Crab and Oyster, Wasabi and Shitake, Remoulade and Bercy.
Grilled Barramundi with Lemon and Caper Berry Sauce
Served with Cos Salad and Noissette Potatoes
Crispy Skin Tasmanian Salmon with Enoki Mushroom Glaze
Served with Mesculin Salad and Pommes Bernie
Grilled King Snapper with Three Bell
Pepper Glaze
Served with Lemon Risotto and Tatsoi Salad
Seared Tuna with Mirin and Saki Glaze
(Can be cooked medium)
Served with Gold Potato Pancake and Seaweed Salad with Sesame Dressing
Ocean Trout en Croute with Dill and Horseradish Cream Sauce
Served with Caesar Style Salad and Pearl Vegetables
ENTREES
DESSERTS
