Menu
Entree
Please select one dish for dinner party.
Fresh Tiger Prawns on an Avocado, Coriander and Lime Salsa
Finished with a Balsamic Reduction (GF)
Caramelised Onion, Tomato and Goats Cheese Tarte Tartin
with Wild Rocket Leaves and a Strawberry Vinaigrette (V)
Pan Fried Pancetta Wrapped Scallops on a Green Pea Puree
Enhanced by a Chive Buerre Blanc (GF)
Main Course
Please select one dish for dinner party.
Grilled Fillet of Harvey Beef with a Cucumber and Watercress Salad,
Roasted Kipfler Potatoes and a Spiced Shiraz Glaze (GF)
Ferron Carnaroli Risotto featuring Porcini, Enoki and Field Mushrooms
With Creme Fraiche and a drizzle of White Truffle Oil (V)
Chermoula Basted Barramundi on a Ginger and Honey Mash
with a Baby Herb Salad and a Lemon Buerre Blanc (GF)
Dessert
Please select one dish for dinner party.
Classic Vanilla Bean Creme Brulee served simply with
Drambuie Strawberries and Woodfired Biscotti
Crumble of Granny Smith Apples, Raspberries and Rhubarb
with Amaretti Biscuits and Homemade Vanilla Ice Cream
Martini of Fresh Seasonal Fruits with Wild Berry Sorbet (GF)
(GF) – Denotes Gluten Free Option. (V) – Denotes Vegetarian Option
Please contact Ryan John Private Chef with any other dietary requirements
