canapé
salmon and chive fritters
bocconcini and tomato in vine leaves
baby eggplant and miso
seared tuna w/ lime leaf and peanuts
first course - entrée
> stuffed mushroom w/ herb ricotta
>
malfatti - baby spinach & ricotta fingers served on a roasted
red
pepper coulis
> home made spinach gnocchi
> grilled fennel salad served w/ goat cheese
>
rocket, chicken & pine nut tabouli
> pasta w/ rocket and blue cheese
> baby spinach and mixed greens w/ braised octopus
> variety of bread [sourdough olive and thyme, panini, jabetta]
second course - main
> roasted organic chicken w/ caramelised shallots and garlic
>
chicken in orange & basil sauce
>
harissa fried fish & warmed coriander potato
>
braised barramundi & ratatouille
> salmon baked in salsa verde
> lamb rack w/ preserved lemon gremolata crust
>
wine beef with soft polenta & blue cheese
third course - dessert
> chocolate torte` in frangelico served with pistachio ice cream
>
chocolate & hazelnut torte served with cream
>
sexy dangerous chocolate & almond cake with cognac
> mixed berry tart served with vanilla ice cream
>
peach & almond layered cake
>
poached fruit & spice (compote) served with mascarpone
glazed prune tart
*we make all the ice cream & sorbets at open table.
Back to Sample Menus
