Grilled zucchini with prosciutto and goats cheese stuffed baby pepper with crispy bread
Pumpkin and oregano tart with roasted haloumi cheese, aged balsamic vinaigrette and onion jam
Spinach and ricotta ravioli in tomato sauce with roasted garlic and grana padana cheese
Tasmanian cured salmon on grain mustard potato salad with green fennel dressing and micro herbs marinated beef with fetta cheese, grilled tomato and herb oil
MAIN COURSE
Pan fried barramundi on fennel risotto with beans and citrus butter sauce Roasted loin of veal with pink peppercorn crust on steamed asparagus with potato gratin and calvados cream sauce
Grilled Snapper Fillet on spinach and cauliflower frittata with snow peas and chervil cream
Roasted beef fillet on tomato and garlic braised potatoes, broccoli and mushroom sauce
Pan fried rump of lamb on parmesan polenta, spinach and roasted tomato with lemon thyme jus
Olive and herb filled chicken breast on rosemary potatoes with grilled zucchini, roasted carrots and chardonnay jus
DESSERT
Passionfruit panna cotta seasonal berries and biscotti
Tiramisu with coffee crème anglaise
White chocolate mousse with raspberry coulis in a dark chocolate teardrop and cointreau syrup
Apple tart with mascarpone and marinated strawberries
Date and pecan pudding with butterscotch sauce
Hazelnut and preserved ginger cake with peach and mint salad
27 Circular Quay West, The Rocks, Sydney, Australia
