VALENTINES DAY LUNCH
2010 - $40PP
Freshly Baked bread
W’ Lescure butter
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Free range chicken breast wellington
W’ wild mushroom duxelle, thyme, confit leg & Savoy cabbage,
Sauce soubise, jus & béarnaise
South Australian terrarossa beef fillet
W’ braised brisket, rosti potato, buttered spinach,
Roasted shallots, bordelaise & cafe du Paris
Fillet of south coast john dory
W’ warm salad of baby vegetables, shaved Serrano ham,
Fennel consommé, green olives & salsa Verde
Tasmanian ocean trout w’ steamed yabbies
W’ potato gnocchi, asparagus seafood butter,
Gremolata, reggiano parmesan, baby herbs
½ W.A lobster Mornay ($6 surcharge)
Served w’ hand cut chips, mixed garden salad & lemon
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Tasting Plate of Desserts for Two
Passion fruit brulee w’ passion fruit melting moment
Buttermilk pannacota w’ fresh berries
Date, walnut & maple syrup tart w’ vanilla anglaise
White chocolate marshmallow w, meringue & dark chocolate gelato
Mango & lime granita
VALENTINES DAY DINNER MENU
2010 - $75PP
Freshly Baked bread
W’ Lescure butter
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Pré Entrée
King prawn sushi
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Seared Wagyu minute steak marble score 5/6
W’ crisp Szechwan calamari, Asian style broth,
Black beans, coriander, mint, Dakin radish & bean sprouts
Green tea smoked breast of duck (m)
W’ sweet corn fritter, beetroot puree, avocado, candied red chilli,
Dried roman tomato, aged balsamic
South coast selected Sydney rock oyster sample plate
Kilpatrick w’ bacon, worstershire & quail egg, mornay w’ racqulette cheese & chives,
Smoked salmon, picked cucumber & horseradish, Asian vegetables & nam Jim,
Pink ginger, wakame & ponzu, beer battered pea puree & tartare,
Pan fried Queensland scallops
W’ gratin of braised leek, parsley, chorizo & goats fetta,
Crushed broad beans & Evoo
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Free range chicken breast wellington
W’ wild mushroom duxelle, thyme, confit leg & Savoy cabbage,
Sauce soubise, jus & béarnaise
South Australian terrarossa beef fillet
W’ braised brisket, rosti potato, buttered spinach,
Roasted shallots, bordelaise & cafe du Paris
Fillet of south coast john dory
W’ warm salad of baby vegetables, shaved Serrano ham,
Fennel consommé, green olives & salsa Verde
Tasmanian ocean trout w’ steamed yabbies
W’ potato gnocchi, asparagus seafood butter,
Gremolata, reggiano parmesan, baby herbs
½ W.A lobster Mornay ($8 surcharge)
Served w’ hand cut chips, mixed garden salad & lemon
********************
Tasting Plate of Desserts for Two
Passion fruit brulee w’ passion fruit melting moment
Buttermilk pannacota w’ fresh berries
Date, walnut & maple syrup tart w’ vanilla anglaise
White chocolate marshmallow w, meringue & dark chocolate gelato
Mango & lime granita
MOTHERS DAY LUNCH
$65pp
Sunday 10th May 2009
Rosemary & Garlic Baked Foccachia
w’ marinated kalamata olives
ENTREE
Twice Cooked Crispy Skinned Bangalow Pork
w’ seared jap scallops, pineapple, ginger & lemon grass jam
green shallots, bean sprout, peanut & bok choi salad
New Season Queensland King Prawns
w’ citrus & absolute vodka cured s.a kingfish, baby kos leaves, toasted brioche avocado salsa, beetroot dressing
Sample Plate of ½ Doz Sydney Rock Oysters
kilpatrick, mornay, tempura fried w’ asian dressing, smoked salmon w’ crème friache, eshallot & sherry vinegar, smoked w’ prosciutto & salsa verdi
Apple Wood Smoked Breast of Free Range Chicken
w’ creamed leek, ham hock, continental parsley & french goats cheese tart,
watercress leaf salad, gazpacho style dressing
MAINS
Addisons Take on a Surf & Turf
black angus porterhouse steak, parmesan crumbed baby calamari, battered oyster marinated prawn brochette, gratin potatoes, asparagus, red wine glaze & béarnaise
Slow Braised ½ Shoulder of Western Australian “Q” Lamb
w’ braised in red wine, root vegetables & eshallots, creamed potato puree,
fresh mint sauce & red currant jelly
Seared Fillet of Tasmanian Salmon
w’ house smoked salmon potato gnocchi finish with asparagus & gremolata,
zucchini flower w’ preserve lemon salmon & dill moussiline, ketta caviar, sauce gribiche
Char Grilled Yellow Fin Tuna
w’ classic style niscoise salad w’ quail eggs, spanish preminun white anchovies,
slow roasted cherry tomatoes, evoo, kiphler potatoes & 10 year old balsamic vinegar
DESSERTS
Crisp Chocolate Cannoli
w’ belgium chocolate chip ricotta filling,
glazed mandarins, warm chocolate sauce
Individual Rhubarb Meringue Pie
w’ rhubarb jelly
vanilla bean crème anglaise
Muscat Crème Brulee
w’ spiced poached autumn fruits
hazel nut biscotti
MOTHER'S DAY BUFFET LUNCHEON
Function Room Upstairs
with Live Entertainment by Chris Parks
$49 Adult's $20 Kids (under14's)
Poached Tassie Salmon Lemon
w’ dill beaure blanc, steamed asparagus
Braised Western Australian “Q” Lamb Shanks
w’ root vegetable jus & creamed mash potato
Roast Loin of Pork
w’ apple sauce, sage & caramelised onion stuffing & sea salt crackling
Chilled Natural Sydney Rock Oysters
w’ lemon, cucumber & dill gremolon or asian dressing
Curried Chicken finished
w’ coriander, braised basmati rice, poppadums, mango chutney & rajita
Continental Cold Meat Platter
served with mediterranean style vegetables, marinated fetta & kalamata olives
Roasted Black Angus Topside of Beef
w’ yorkshire pudding & horseradish cream
Crumbed Calamari
Baked Cheesy Macaroni
w’ smoked chicken, parmesan & basil pesto
Iced Queensland Prawns
w’ cocktail sauce
Roasted Potatoes & Pumpkin
Potato, Coleslaw & Pasta Salads
Garden Salad w’ House Dressing
Fruit Platter
Bread Rolls
Selection of House Made Desserts
Tea/Coffee Station
CHRISTMAS DAY MENU 08
$89PP
Home baked bread
W’ garlic butter marinated olives & hommos
ENTREES
Assiette of King Prawns
W’ Asian style prawn & blue swimmer crab rice paper roll W’ ginger, chilli & lime dressing
Classic prawn cocktail, W’ smoked ocean trout, salmon pearls, melon salad & Marie rose
Salad of prawn & white anchovies W’ medeterian style vegetables & salsa Verdi
Garlic Roasted Breast of Quails
W’ Spanish onion & thyme tart tatin, crisp panchetta bacon,
White garlic puree, fried quail egg & light jus
Warm Smoked Mandery Creek Venison Loin
W’ seared Tasmanian scallops, spiced pear & blackberry ravioli,
Pickled red cabbage,Sauce subisse & junipper jus,
MAIN
Pan Fried Fillet of Tasmanian Salmon
W’ lobster zucchini flower, lobster bisque, lobster fish cake,
Roasted baby fennel, asparagus spears & Jerusalem artichoke rouille
Baked Byron Bay Bangalow Pork Loin
Stuffed with onion & sage farci, steamed sage dumpling, caramelised apples,
Calvados, jus, Confit potato, puree of pumpkin, sea salted crisp crackling
M.S.A Fillet of Beef Wellington
Stuffed with a wild mushroom duxelle, baby spinach & wrapped in pastry
Served with bordelaise jus, roasted eshallots Bollongere potato, creamed horseradish
DESSERTS
Belgium Rich Chocolate Ganache Tart
W’ vanilla bean crème anglaise, vanilla bean ice cream
Spiced roasted peaches, shaved white chocolate,
Malibu, Lime & Coconut Crème Brulée
W’ caramelised pineapple salad, pineapple sorbet
Coconut & lime macaroon
Brioche Summer Berry Pudding
W’ wild berry jelly, wild berry gelato,
Crème du cassis & king island double cream
