Mains

Risotto Paella
Arborio rice cooked with grilled chorizo, prawns, marinated chicken, muscles, mushroom and finished with a beautiful cream and caramelized tomato

Tender Oven Baked Chicken Breast & Prosciutto
Filled with pepper corn Brie and wrapped in prosciutto served on a bed of sautéed spinach and rosemary potato with a tomato cream sauce

Tender Pan Fried Chicken Breast
Served with a seeded mustard and mushroom sauce on a bed of vegetables

Parmesan & Herb Crumbed Chicken
Served with a bacon and cream sauce on a vegetable frittata

Braised Duck Leg
Served on a bed of Asian noodles and vegetables

Roast Sirloin Steak
Cooked to medium rare, served with a pepper jus, crushed parsley and black pepper baby potato

Atlantic Salmon
Beautifully cooked and served with Mediterranean potato salad and clams

Moroccan Lamb Shanks
Slow cooked Moroccan lamb shanks served with garlic potato mash and braising juices

Veal Medallions
Tender pieces of veal served with a mushroom and spring onion sauce

Honey Mustard Pork & Veal
Served with wilted baby spinach, caramelized onion and creamy potato

Accompaniment
Leafy salad with tomato, cucumber, feta cheese & olives

Chef’s Speciality Choice

Available at an additional $2.00 per head

Black Angus Scotch Fillet Steak
Prime tasting scotch fillet served with a mushroom and spring onion sauce accompanied by scallop potato, baby carrots and season greens 

Fillet Mignon with a Twist
Tender fillet steak wrapped in prosciutto served on a potato cake and seasonal greens

Rack of Lamb
Old time favourite rack of lamb served with red wine glaze, mint jelly and root vegetable mash

King George Whiting Fillets
Fresh crumbed whiting fillets served with a homemade tartare sauce, rosemary potato and salad
Or
Grilled whiting fillets served with a lemon butter and caper sauce with vegetables 

Pan Fried Barramundi Fillets
Served with a delicate lemon & lime hollandaise sauce on a bed of crushed parsley and black pepper baby potato