First Flavours
Salad of Blue Swimmer Crab, Roulade of Smoked Salmon and Rocket, Tartlet
of Quail with Caramelised Onions with Proscuitto and Fresh Figs, Stack
of Artichoke Hearts and Asparagus
Second Flavours
Seared Coffin Bay Scallops with Pancetta and Crustacean Oil
Main Flavours
Angus Prime Fillet of Beef (served medium) on Truffle Oil Kipfler Potatoes
with Wood Ear Mushroom and Ricotta Stuffed Zucchini Flower
or
Pan Fried Gold Band Snapper crowned with Grilled Scampi and Citrus and
Coriander Salad
or
Steamed Tasmanian Lobster flavoured with Saffron on Mango and Roasted
Vine Ripened Tomato Salsa
Sweet Platter
Chocolate Treasure Box filled with Vanilla Ice cream and lavished
with Fresh Berries
Finale Flavours
Willow Grove Brie, Shadows of Blue (Victoria) and Wine Glass Bay Cheddar
with Bega Freeze Dried Fruit, plus Water Thins
European Petit Fours
Tea & Coffee
*Main Flavours dish served alternately