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We are now taking bookings for
New Year’s Eve, 2009
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Amuse bouche- Vichyssoise with avruga roe
Entrée
BBQ Scallops with pork belly, carrot puree,
soy caramel & ruby grapefruit
Twice baked four cheese soufflé with roast tomato sauce
& rocket, pear & candied walnut salad
Duck liver parfait with Port jelly & brioche toast
Seafood cocktail – prawns, crabmeat & lobster
Mains
Pan fried Barramundi fillet with lobster bisque sauce,
potato cake & leek puree
Roast duck with fresh cherry sauce & baked sweet potato
Asparagus ravioli with sage butter, asparagus tips
& broad beans
BBQ Eye fillet steak with truffled mashed potato,
Béarnaise sauce & spinach
Mixed leaf salad
Dessert
Chocolate mousse with strawberry ice cream
& raspberry granita
Baked Peach stuffed with amaretti biscuits,
with Franjelico whipped cream & caramel
Tropical fruit ice cream cake with rum-soaked pineapple
Warm ginger cake with butterscotch sauce
& sticky date ice cream
Cheese plate – Pyengana Cheddar ( Tas. )
& Buche d’Affinois ( France )
2 courses $55 3 courses $65 GST Included