MENU:
Appetisers
Ricotta and lemon stuffed zucchini flowers with salsa verde
Or
Pear and candied walnut salad with blue cheese and pickled cabbage
Mains
Prosciutto wrapped chicken supreme, garlic roasted potatoes, greens with mushroom sauce
Or
Herb crusted lamb cutlets, beetroot purée, sweet potato mash, red wine jus
Or
Pumpkin and sage puff pastry with rocket and tomato salad (V)
Desserts
Strawberry and vanilla panna cotta with fresh fruit and honey
Or
Pavlova with fresh whipped matcha cream and fresh fruit
WINE:
’18 Saint Claire Pinot Noir – Marlborough, NZ
’18 Vasse Felix Classic Shiraz – Eden Valley, SA
’21 Twin Islands Sauvignon Blanc
NV Jansz Brut Cuvée – VIC