17 - 30 October 2018

Amuse Bouche

 

Baked Soft Goat’s Cheese 

on Beetroot, Walnuts and Mesclun Leaves

Dressed with Red Wine Vinaigrette

(A Glass of Stonefish Chardonnay, Margaret River, Australian)

 

Creamy Potato Soup 

with Crispy Bacon

 

Pan-Roasted Australian Beef Sirloin

with Mustard Cream Sauce

Grilled Asparagus and Cherry Tomatoes 

(A Glass of Stonefish Merlot, Frankland River, Australian)

 

Coconut Bavarois

Melon and Orange Salsa with Mango Coulis

 

Selection of Loose Tea or Freshly Brewed Coffee

Accompanied by Royal Wing Pralines