top of page
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
ENTRÈE
★ Beetroot Tortellini
Filled with ricotta, lemon and parmesan, served with confit egg yolk, olive oil, toasted pine nuts and baby leavesVegetarian
Organic
Hasselback Butternut Squash
With whipped goat's cheese, Moroccan spiced granola, pumpkin seeds, and an orange vinaigrette Vegetarian
Traditional Scotch Eggs
With homemade avocado mayonnaise, pea purée and seasonal leaves Vegetarian
White Onion Soup
Served 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 saladGluten free
Mild
Crispy Skinned Roasted Duck Breast
With 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 sauceHot
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 Mousse
With raspberry coulis, rosewater cream, chocolate soil, fresh raspberries, praline and Australian pink salt flakesCitrus Cheesecake
With passionfruit jelly, chocolate sauce, white chocolate sand, honeycomb and chocolate tuileLemon Tart
Served with miniature meringues, white chocolate sand, raspberry gel and fresh raspberries Sticky Toffee Pudding
With salted caramel sauce, homemade vanilla bean ice cream, and a medley of toasted nuts 
bottom of page