(leek and potato soup) served with gruyere sticks (v)
Prawns Singhalese
(gf) freshly cooked wa prawns, shelled, marinated in olive oil and lemon juice wrapped around our homemade gravlax, served on spinach leaves with a salsa of courgettes, tomato, orange and cucumber, folded in a singhalese sauce
Quail Staked up as a Warm Salad
grilled and served as a warm salad with marinated feta, basil and green leaves, olive oil and balsamic
Main
Duck a L'orange
(gf)a classic from the french kitchen, marinated with orange and grand marnier, slow cooked in in orange duck stock and served on sautéed potatoes with orange segments and zest
Salmon Aux Aromates
(gf) tasmanian atlantic salmon, pan seared and served with an aromatic beurre blanc with shallots, carrots, french tarragon, basil and parsley. served on green lentils.
Corn and Pea Risotto
(v) (gf) made from arborio rice with fresh corn and peas, served with a salsa of tomato, basil and olive oil
Dessert
My Lemon and Strawberry Cheesecake
on a raspberry coulis
Rosemary Pannacotta
with raspberries and blue berries, red wine and orange reduction