Menu Dinner 771

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Dinner 771

Selection of individually hand crafted canapés
Roast pumpkin cone of warm goat cheese
South Cape brie melted on a crouton of house made ciabatta, toasted with lemon oil topped with Port wine sautéed strawberries 
Roasted Australian lamb rump, tomato chutney on a bun
Smoked chicken and potato quesadilla with smashed avocado
Blackened seared salmon on a slice of cucumber and a dollop of aioli
Pirie Tasmania NV
Grilled Blueeye rested on a courgette wrapped parsley mashed potato, a drizzle of lightly smoked capsicum coulis and chervil sprigs


2001 Weingut MR Wehlener Sonnenuhr Riesling Kabinett

2007 Penfolds Reserve Bin A Chardonnay

Pulled and pressed lamb shoulder grilled, served on crispy rosemary polenta with bok choy and a red wine and sage jus

2000 Mount Langhi Ghiran Shiraz
2008 Alain Burguet La Justice Gevery Chambertin

Trilogy of rich chocolate mousse, wattle seed and coffee brulee & a citrus mascarpone scoop
Seppelt Grand Muscat DP63

Chef: Alain Martineau
Food Master: Andrew Lewis
Wine Master: Andrew Bradley
Cellar Master: John Coco



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