STARTERS

Dux mixed bread plate and dips

MAIN COURSE

Slow Roasted Wagyu Sirloin with truffled mash, mushroom sauce and port jus
Or
Fish of the day served to Chef’s weekly special
Or
Rolled Mt. Barker Chicken resting on hand made gnocchi, roasted chestnuts
and pumpkin in ricotta and verjuice sauce
Or
Grilled Local Prawns resting on a ricotta and spinach lasagne with orange
infused capsicum essence and charred lemon wedge

DESSERT

Date and Pear Tarte Tatin with brandy biscuit, vanilla bean ice cream and
caramel sauce
Or
Berry and Mascarpone Filled Chocolate Crepe resting on moist gingerbread
with Pedro Ximenez ganache