Winter Dinner Menu
($140.00 set price for three courses)
"How fabulous was eating a beautiful meal by the fire, not having to go out for dinner just magic. It was all provided like magic too, discreetly put in an outside fridge with instructions, napkins and candles that we got when we felt like it. Thank you Garry and Vicki you have thought of everything"
John & Jessica - June 2006
John & Jessica - June 2006
Entree
SOUP OF THE DAY
ROULADE OF SMOKED BUXTON TROUT
smoked salmon and dill, served with red capsicum dressing, cornichons and char-grilled swedish rye
WARM SALAD OF SPANISH STYLE PRAWNS
with capsicum, onions and pistachio nuts, served on a bed of dressed greens
HALF A DOZEN FRESHLY SMOKED OYSTERS SERVED "KILPATRICK" STYLE
with smokey bacon and worcestershire sauce
SOUP OF THE DAY
ROULADE OF SMOKED BUXTON TROUT
smoked salmon and dill, served with red capsicum dressing, cornichons and char-grilled swedish rye
WARM SALAD OF SPANISH STYLE PRAWNS
with capsicum, onions and pistachio nuts, served on a bed of dressed greens
HALF A DOZEN FRESHLY SMOKED OYSTERS SERVED "KILPATRICK" STYLE
with smokey bacon and worcestershire sauce
SWEET POTATO & MACADAMIA NUT FRITTERS
served on a snow pea salad with coriander pesto
SPINACH & SEMOLINA GNOCCHI
baked with pancetta and gruyere, served on a tomato and balsamic vinaigrette
Main Course
CHAR-GRILLED RIB EYE STEAK
served with cheesy potato gratin and either a pepper and cognac sauce or a forest mushroom ragout
DOUBLE ROASTED DUCKLING
served with orange sauce and caraway roasted potatoes
LAMB SHANKS
braised with caramelised onions and thyme, served with mashed toolangi delights
WHOLE RAINBOW TROUT
baked with a sage and lemon stuffing, served with watercress and caper salsa and buttered chats
KANGAROO FILLET CHAR-GRILLED RARE
served on spiced kipfler chips with cumberland sauce
POTATO ROESTI
baked with leek fondue, mushrooms and swiss gruyere
All main courses served with a selection of seasonal vegetables.
Dessert
CHOCOLATE MOUSSE
layered between chocolate meringue, served with raspberry coulis and chocolate sorbet
FRESH SEASONAL FRUITS
served with honey and yoghurt and chocolate fondue dipping sauce
ALMOND FILLED CROISSANT
served hot from the oven with vanilla custard sauce and a spiced apricot compote
FROZEN STRAWBERRY PARFAIT
served with an orange and passionfruit sauce and viennese shortbreads
BANANA FRITTER
served with caramel and almond sauce and vanilla bean ice-cream
TODAY'S FRESHLY BAKED CAKE
served with raspberry coulis and chantilly cream
served on a snow pea salad with coriander pesto
SPINACH & SEMOLINA GNOCCHI
baked with pancetta and gruyere, served on a tomato and balsamic vinaigrette
Main Course
CHAR-GRILLED RIB EYE STEAK
served with cheesy potato gratin and either a pepper and cognac sauce or a forest mushroom ragout
DOUBLE ROASTED DUCKLING
served with orange sauce and caraway roasted potatoes
LAMB SHANKS
braised with caramelised onions and thyme, served with mashed toolangi delights
WHOLE RAINBOW TROUT
baked with a sage and lemon stuffing, served with watercress and caper salsa and buttered chats
KANGAROO FILLET CHAR-GRILLED RARE
served on spiced kipfler chips with cumberland sauce
POTATO ROESTI
baked with leek fondue, mushrooms and swiss gruyere
All main courses served with a selection of seasonal vegetables.
Dessert
CHOCOLATE MOUSSE
layered between chocolate meringue, served with raspberry coulis and chocolate sorbet
FRESH SEASONAL FRUITS
served with honey and yoghurt and chocolate fondue dipping sauce
ALMOND FILLED CROISSANT
served hot from the oven with vanilla custard sauce and a spiced apricot compote
FROZEN STRAWBERRY PARFAIT
served with an orange and passionfruit sauce and viennese shortbreads
BANANA FRITTER
served with caramel and almond sauce and vanilla bean ice-cream
TODAY'S FRESHLY BAKED CAKE
served with raspberry coulis and chantilly cream
Requires 48 hours notice please