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An example menu of dishes served to guests throughout their holiday. I always endeavour to use the freshest local and seasonal produce, and cook dishes that hero these ingredients
★ Beetroot Tortellini Filled with ricotta, lemon and parmesan, served with confit egg yolk, olive oil, toasted pine nuts and baby leaves
Hasselback Butternut SquashWith whipped goat's cheese, Moroccan spiced granola, pumpkin seeds, and an orange vinaigrette
Traditional Scotch EggsWith homemade avocado mayonnaise, pea purée and seasonal leaves
White Onion SoupServed with a goat's cheese crostini and truffle oil
Thai Red Curry With pan fried white fish, sesame green beans, sticky rice and a spring onion and micro herb salad
Crispy Skinned Roasted Duck BreastWith potato gratin, celeriac purée, asparagus and spring peas, with a blackberry and red wine reduction
Slow Cooked Pork Belly Asian slaw with a ginger and peanut dressing, coconut rice with charred onion, crispy pork crackling and a fiery Thai style barbecue sauce
Braised Beef Cheeks Cooked in red wine, served with creamy mashed potato, wilted baby gem and roasted carrots, and jus de boeuf
Chocolate MousseWith raspberry coulis, rosewater cream, chocolate soil, fresh raspberries, praline and Australian pink salt flakes
Citrus CheesecakeWith passionfruit jelly, chocolate sauce, white chocolate sand, honeycomb and chocolate tuile
Lemon Tart Served with miniature meringues, white chocolate sand, raspberry gel and fresh raspberries
Sticky Toffee PuddingWith salted caramel sauce, homemade vanilla bean ice cream, and a medley of toasted nuts
ENTRÈE
★ Beetroot Tortellini Filled with ricotta, lemon and parmesan, served with confit egg yolk, olive oil, toasted pine nuts and baby leaves
Vegetarian
Organic
Hasselback Butternut SquashWith whipped goat's cheese, Moroccan spiced granola, pumpkin seeds, and an orange vinaigrette
Vegetarian
Traditional Scotch EggsWith homemade avocado mayonnaise, pea purée and seasonal leaves
Vegetarian
White Onion SoupServed with a goat's cheese crostini and truffle oil
Vegetarian
MAIN
Thai Red Curry With pan fried white fish, sesame green beans, sticky rice and a spring onion and micro herb salad
Gluten free
Mild
Crispy Skinned Roasted Duck BreastWith potato gratin, celeriac purée, asparagus and spring peas, with a blackberry and red wine reduction
Gluten free
Slow Cooked Pork Belly Asian slaw with a ginger and peanut dressing, coconut rice with charred onion, crispy pork crackling and a fiery Thai style barbecue sauce
Hot
Braised Beef Cheeks Cooked in red wine, served with creamy mashed potato, wilted baby gem and roasted carrots, and jus de boeuf
Gluten free
Dessert
Chocolate MousseWith raspberry coulis, rosewater cream, chocolate soil, fresh raspberries, praline and Australian pink salt flakes
Citrus CheesecakeWith passionfruit jelly, chocolate sauce, white chocolate sand, honeycomb and chocolate tuile
Lemon Tart Served with miniature meringues, white chocolate sand, raspberry gel and fresh raspberries
Sticky Toffee PuddingWith salted caramel sauce, homemade vanilla bean ice cream, and a medley of toasted nuts
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