• Smoked ocean trout salad with pappadams and sun dried capsicum pesto.
• Smoked chicken and leek tart on rocquette salad with sweet corn salsa.
• Veal ravioli served with fresh rocket on a traditional Italian tomato sauce with extra virgin olive oil, fresh cracked pepper and shaved parmesan cheese.
• Salad of baby cos lettuce, crispy bacon, anchovy croutons, parmesan and roast leek mayonnaise.
   
• Accompanying Entrée: Mixed leaf salad with French vinaigrette
• Warm crusty baguette with cultured butter and extra virgin olive oil.

• Breast of chicken marinated in coriander and Kangaroo Island natural yoghurt, streaked with tandoori spices and served with an almond coconut rice and crispy pappadams.
• Scotch fillet roasted with Dijon mustard and pepper crust with watercress salad and red wine glaze.
• Oven Roasted Breast of Turkey served with a cranberry glaze and celery almond stuffing.
• Atlantic salmon fillet on baked sweet potato mash with a herbed salmon stock reduction.
• Slow roasted rump of lamb topped with chive potato puree and a minted Jus
• Dukkah (Egyptian nut & spice blend) crusted ocean trout fillet on baked sweet potato puree with caper berries.

• Apple and rhubarb crumble with blackberry ice cream.
• Black and white Belgium double chocolate mousse with coulis and coconut cream.
• Raspberry and Vanilla Bean crème brulee with a pistachio biscotti and fresh minted melon salad.
• Fresh strawberry and almond roulade with crème Anglaise.
• Warm sticky date and fig pudding with hot old English toffee sauce.
• Profiteroles filled with Grand Marnier custard, hot chocolate sauce, fresh cream and an icing sugar dust.
• Brandy snaps with fresh strawberries, double cream and a Lindt chocolate sauce.

Tea, Coffee and a selection of chocolates