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