Eddie’s Modern Mediterranean

Entrée

Slow cooked pulled beef ravioli on pureed sweet potato, with baby carrots, beets and fresh parmesan

Mosaic of roast vegetables, with asparagus puree& herb salad (GF)(V)(VE)

Cured King fish, lightly peppered, with olive salt & sweet paprika, baby capers, fine sliced red onions, drizzled with lemon oil. Served with warm damper (GF on request)

Crisp skinned pork belly, celeriac puree & chilli marinated orange glaze (GF)

Terrine of local prawns, scallops & white fish with bisque cream and fennel leaves(GF)

Roast quail, with brown rice and grape, crisp Parma ham, jus-roti and thyme (GF)

Mains

North African spiced corn fed chicken, fried polenta, wild rocket, and semi dried tomato pesto (GF)

Grass fed eye fillet, caramelised shallots, mushroompâté, pave potato& green beans with port jus (GF)

Crisp skinned duck breast with truffled cinnamon infused risotto, brandied vanilla bean sauce & fennel puree (GF)

Western district lamb shoulder rolled with pine nuts & spinach creamed goats cheese potato puree, & a mint infused lentil jus (GF)

Roast pumpkin, risotto with pepitas, saffron zucchini and Persian style feta (V)

Salmon with crushed minted pea baby potato, tomato, fennel and dark olive tapenade with a white balsamic dressing(GF)

Desserts

Limincello infused panna cotta with citrus cream & pistachio crumbs (GF) (V)

Apple tart, date ice cream & sweet sherry caramel sauce (V)

Chocolate case, filled with an orange liquored sponge, Jaffa mousse with dehydrated orange (V)

Spiced poached strawberry pie with thick cream, drizzled with its own sauce and toffee swirl (V)

Coffee parfait, marinated fruit and nut with halva crumbs & honey wafer (V)

The Chefs selection of Australian cheese, crackers &lavosh with homemade fruit compote (per table only)