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Sample sit-down lunch and dinner menus

You can choose entree and main, main and dessert, or entree, main and dessert.  Canapes can also be added.   (Minimum of 20 guests)


·       Char grilled marinated quail on polenta with mixed herbs and pine nuts

·       Yellow fin tuna nicoise with kalamata olives, Persian feta and vine ripened tomatoes

·       Coffin bay scallops poached in coconut cream with kaffir lime palm sugar and jasmine rice

·       Thai rare beef salad with rocket cashews and spicy nam jin dressing

·       Crispy duck and braised fennel salad with roasted shallot and balsamic dressing

·       Squid, citrus and ginger salad.  Rice noodle, lemon ginger, lime and sesame dressing

·       Crumbed scallops with asparagus spears and sc maltase

·       Vine ripened tomato, rocket and baby boccincinni salad with basil olive oil and pine nuts

·       Cannelloni tubes filled with blue cheese, wild mushrooms dressed leaves and a red pepper dressing

·       Lemon grass and lime chicken w/ Asian herb & crispy noodle salad

·       Duck and shitake mushroom Tom Yum soup

·       Thai calamari salad of Asian leaves chilli bean shoots and Viet mint with ginger and mandarin dressing

·       Truffled roma tomato and cherve in crisp short pastry with thyme scented extra virgin olive oil

·       Warm tart of red onion jam with thyme, goats fetta and petit salad

·       Chermoula Tiger prawns on lime and sweet potato cous cous

·       Tian of smoked salmon and scallops with salmon pearls and crème fraiche

·       Salt and pepper quail on crisp green salad

·       Gazpacho soup with garlic and thyme bread shards

·       Spinach and sweet corn fritters with sugar cured bacon and crème fraiche

·       Fresh southern squid stuffed with pork and pistachios

·       Individual duck and ennoki mushroom consome



·       Fresh fillet of snapper on caper-berry mash potato with buttered broccolinni and lemon and lime buerre blanc

·       Fresh Atlantic salmon fillet on baby potatoes with bok choy and lime and soy                   vinaigrette

·       Corn-fed chicken breast roasted with a farce of cashew nut and a creamy mango scented sauce and petit salad

·       Grain fed sirloin char-grilled, roesti potato, panache of seasonal vegetables, forest mushroom jus

·       Pomegranate marinated pork cutlet, roasted with kipfler potato, baby carrot and sugar snap peas, calvados jus

·       Rib fillet on sweet potato bake with onion rings and field mushroom jus and seasonal green vegetables

·       Oven roasted supreme of chicken on tomato and thyme risotto with crisp pancetta, light jus

·       Parmesan crumbed lamb cutlets with rosemary potatoes and a olive and tomato jus

·       BBQ Asian lamb rack char-grilled with Congo and sweet potato crisps

·       Medley of mushrooms spinach and toasted pine nut risotto with shaved grana padanno

·       Veal involtini with linguran olives and Persian fetta and spinach

·       Lamb loin marinated in thyme and black pepper, roesti potato, beans, sugar snap peas   with a pinot jus

·       Tasmanian salmon on cocktail potato with broccolinni, ginger, tomato, and avocado slasa

·       Char grilled Havens Croft chicken breast on sweet potato and thyme, asparagus and pinot jus

·       Braised lamb shanks on garlic mash with root vegetables and cabernet jus, with seasonal greens

·       Roasted Tasmanian lamb rump on kipfler potatoes, baked Portobello mushrooms with seasonal vegetables and pinot jus

·       Atlantic salmon fillet on pine nut and caper berry mash with seasonal vegetables and a lemon buerre blanc

·       Tasmanian Atlantic salmon fillet on baked scallop potato with lime buerre blanc

·       Breast of corn-fed duck with sautéed potato, almond beans and pinot jus

·       Tasmanian lamb in Zhoug paste with lime and cracked black pepper cous cous

·       Baby fillet steaks with roast shallot and wild mushrooms

·       Black pepper seared tuna loin with chive and garlic aioli



·       Lemon curd tart with vanilla ice-cream and fresh berries

·       Double chocolate tart with King Island double cream and shaved chocolate

·       Caramel cream pie with chocolate sauce and strawberries

·       Mango bavarois with tamarillo sorbet and almond biscotti

·       Platters of cheeses with fresh fruit, quince paste and crisp breads

·       Apple jelly fruit terrine with raspberry sorbet and berries

·       White chocolate and orange mousse on a nest of katafi pastry with orange syrup

·       Vanilla pudding with mixed berry compote and cream

·       Black cherry and almond tart served with vanilla bean ice-cream

·       Individual bread and butter pudding of croissant, blueberries and muscatels with double cream and caramel sauce