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| Recommended Menu |
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STARTER
Pan Fried Foie Gras
with Spiced Glazed, Ahi Tuna Carpaccio
, Gingered Sushi Rice, and Seaweed Grissini
Soft Shell Crab
Tempura Black Ink Linguini, Cherry Tomatoes and Crab Reduction
Tasmanian Salmon Tartar
Onions and Capsicum Seasoned in Lime Juice
and Served on a Bed of Lettuce
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MAIN COURSE
Grilled Australian Beef Tenderloin
Sautéed Baby Beans and Mushroom.
Crispy Baby Potatoes and Mustard – Shiro Miso Sauce
Duck Legs Confit ‘A l'orientale'
Potato Roesti Served with Mix Green Leaves
and Mango – Coriander Chutney
Pan Seared Snapper Fillet
Polenta and Sautéed Mushrooms , Nut – Brown
Butter Hollandaise Sauce, Jerez Vinegar Jelly
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DESSERT
Roasted Pine Chocolate Fondue
with Strawberry flavored Ravioli, Pineapple Spring Roll, Mango Satay, Watermelon Ice Cubes, Markisa Beignets, and Steamed Banana in its leaf
Fluffy Vanilla Crème Brulee
with Strawberry Salad
Warm Apple Thin Tart
A Thin Traditional Apple Tart on Vanilla Caramel Sauce, Strawberry Mint Soup and Cinnamon Ice Cream
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