Gerhard’s French / Austrian

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Entrée

Delicious Duck Crepe with Tomato Chilli Jam and Micro herb Salad

Smoked Salmon and Blue swimmer crab roulade, King island Horseradish cream

Poached Ocean trout Quenelle on Saffron Vin Blanc and Salmon Caviar

Caramelized Pork belly, homemade Tomato chilli jam, green Asparagus, crisp Potato cake

French/ American Vichyssoise, chilled  refreshing creamy Potato and leek Soup

Mains

King Island Beef Fillet Mignon, Chateau Potatoes, Baby Broccolini and green Peppercorn / Brandy Sauce

Grilled Queensland Barramundi Fillet Lemon couscous, Lime and lemon butter sauce, wilted Baby spinach, roasted Cherry Tomatoes

Herb and Pine nut crusted Lamb Medallion with Gratin Potatoes, charred Eggplant Puree and Port wine glace

Braised Coq au Vine with Paris Mash Potatoes, caramelized Onions and baby green Beans

Slow braised Pork Cutlet in Red wine – Mustard Jus, sautéed Red Cabbage with Orange, grilled Asparagus and Onion confit

Desserts

Refreshing Raspberry Crème Brulee, Vanilla Chantilly Cream

Lemon and Lime Meringue Tartlet with Berry Coulis and Vanilla ice cream

Poached Pear with salted Caramel ice cream, Chocolate sauce and Chantilly cream

Viennese Sacher Torte, served with fresh Cream

Traditional Cheese Plater to share with mixed crisp bread