Entrée

 

Roast Pumpkin and Caramelised Onion Tart

Risotto with Mushrooms

Pumpkin Soup with Cumin and Ginger

Char Grilled Peppers with Anchovies and Capers

 

 

 

Main

 

Ocean Trout with Fresh Herbs

Lamb Curry

Pasta with Olives, Capers and Anchovies

Eye Fillet of Beef with Salmoriglio

Chicken Provencale

 

 

 

Dessert

 

Quince Tart

Panne Cotte with Ginger and Saffron Pears

Spotted Dick with Classic Custard

Cheese and Fruit

 

 

 

If you have a preference, please let the cook know forty-eight hours before you arrive.

 

Menu may change slightly if some produce is unavailable.

 

$70.00 per head.

WINTER 2010 MENU