Christmas Menu

Entrees

Tandoori Lamb Stack - Tender Lamb pieces marinated in
Tandoori spices, then layered between Papadams
with Cucumber Raita and Mango Chutney.

Mediterranean Calamari - Freshly spliced Calamari
tossed in a red hot wok with Capsicum,
Onion, Kalamata Olives and fresh Chili.
Served atop a bed of crisp Mesculin leaves.

Chinese Salt and Pepper Quail - Tasmanian Ranoch
quail marinated and fried to a crisp
served with a chilli plum sauce on the side

Mains

Scotch Fillet - Yearling grain fed Scotch fillet
with country sauce
(bacon, onion, mushrooms in a rich red wine gravy)

Chicken Elizabeth - A juicy grain-fed Chicken breast
filled with Prawns and Garlic butter.
Pan-fried until golden then topped with Avocado and Bernaise sauce.

Fish of the Day - Atlantic salmon pan fried
topped with a French Beurre blanc sauce with
Tasmanian scallops and roasted macadamia nuts.

Desserts

Tangy Lemon and Lime Tart

Rich Chocolate Mud Cake

Raspberry Pavlova Roulade

Christmas Plum Pudding