




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