Summer Menu

Entree

Smoked Tasman Peninsula quail upon spiced cous cous, lime and dill cured sea run trout gravlax style with a wasabi creme fraiche, sweet potato roasted tomato spec and heidi gruyere tartlet, garlic and balsamic marinated Huon Valley mushrooms, roasted capsicum and olives

 

Mains

Huon valley fillet of beef, hoikken noodle and vegetable stir-fry with black bean sauce

Seared searun trout presented upon a summer salad drizzled with a preserved lemon, honey and seeded mustard dressing

Mediterranean marinated lamb fillets stacked on a vegetable ratatouille

Lemongrass, chilli and lime scented chicken breast served with slow roasted cherry tomato and asparagus cous cous


 

Dessert

 

Plate of new season berries with raspberry couli and orange scented mascarpone

coffee creme brulee served with  chocolate mint slice and wattle seed shortbread

tropical fruit tumbling over a pavlova cushion drizzled with passionfruit syrup

 

Wine

Home Hill Pinot Noir

or

Home Jill Unwooded Chardonnay