Dinner (Main)

Mains

Mustard Seed Crusted Rack of Lamb with Port Wine Sauce
Macadamia Crusted Reef Fish with Citrus Lime Sabayon
Chicken Breast pocketed with Shrimp and Asparagus
Sesame and Poppyseed Crusted Pork Fillet with a Calvados Jus and Warm Apple Chutney
Slow Cooked Rib Fillet with Ratatouille Salsa and Fried Onion Rings
Asian Style Duck Breast served on Potato Cake and Baby Greens
Seared Veal Cutlet with Light Demi and Rich Tomato Chutney
Spiced Crusted Lamb served with a Piquant Relish
Medium Rare Eye Fillet on wilted Greens with a Sautéed Mushroom Ragoût
Slow Roasted Salmon with Tomato Chive Hollandaise
Roast Leg of Lamb with Fresh Mint Jus and Roast Vegetables
Grilled Chicken Breast with Champagne Dill Velouté
Veal Medallions topped with Asparagus and Crab Bearnaise
Lamb Loin topped with a Pinenut Pesto and Light Jus
Traditional Beef Wellington with a Port Wine Jus
Roasted Pork Loin with Apple Cranberry Jus.

All main meals served with seasonal vegetables and bread rolls.