LARGE GROUP SET MENU (50/50 alternate)

ENTREES

ROASTED FIELD MUSHROOMS
Filled with braised leeks and feta cheese (v)

SPANISH MEAT BALLS
Spicy sofrito sauce, mint yoghurt and warm bread

CRISP CALAMARI RINGS
Panko crumbed with tartare sauce

CAJUN CHICKEN TENDERLOINS
Vine ripe tomatoes, cucumber, red onions, baby cos lettuce, feta cheese, olives (gf)

ROSEMARY LAMB FILLET
Vine ripe tomatoes, cucumber, red onions, baby cos lettuce, feta cheese, olives (gf)

MAINS

ATLANTIC SALMON FILLET
Haloumi and pea fritters, watercress and horseradish relish

LAMB SPARE RIBS
Sesame seeds and sumac rubbed spare ribs with salad and chips (gf)

FRAGRANT PRAWN THAI CURRY
Steamed jasmine rice (gf)

GRILLED CHICKEN BREAST
Dukka dusted with a sweet potato puree and broccolini (gf)

PRIME GRASS FED VICTORIAN RIB EYE (300gr)
Roast garlic mash, caramelized shallots, Dutch carrots and veal jus (gf)

CHICKEN BREAST PARMIGIANA
Virginia ham, Napoli sauce, mozzarella with garden salad and chips

PENNE al PESTO
Roasted field mushrooms, confit cherry tomatoes, spinach in creamy pesto sauce (V)

DESSERTS
All served with Chantilly cream

Mixed Berry Cheesecake
Chocolate Mousse Cup
Flourless Lemon and Poppy Seed Cake
Lemon Meringue

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