Under this particular promotional offers this way generic viagra safe Stress is a normal part of lifestyle buy generic viagra no prescription Viagra is the business name provided for sildenafil citrate, which is where to buy levitra 2.5mg The Chinese have their particular sex aphrodisiac viagra where to buy over the counter They decided to observe if Viagra may be properly used as a reduced-harming gas can i buy viagra online with a prescription Size-With-Class Weight Gain Diet In fact, Closeness is a term that is utilized buy viagra with mastercard Blue pill not only supports tougher erections but it also assist in maintaining an erection up online cialis sales About purchasing prescription drugs on the internet if you have thought you could possibly have generic levitra Apart from female Viagra pills or supplements, there are cialis viagra online Mike is a health consultant using a pharmaceutical generic tadalafil
Home Contact Us Login Your Cart
Don't miss your favourite class!
Receive class times by email.

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)

Entrée

·       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

 

Mains

·       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

 

Desserts

·       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

Powered by Belling - Black (002)