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With cos lettuce,
garlic buttered croutons, crispy pancetta and egg, tossed in a
creamy Caesar dressing. |
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On tatsoi
greens and herbed croutons, with glazed grapefruit segments,
fried capers with saffron dressing accompanied by Yarra Valley
salmon caviar. |
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Seared fillet
with mushroom duxelle, sautéed spinach accompanied by a
burgundy jus topped with gratin of potato. |
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Kiev cut chicken
with juilenne of garden vegetables chatt potatoes and harrisa
sauce. |
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With
orange glaze, chocolate sauce and vanilla pod ice cream. |
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With
spiced anglaise, hazelnut praline and espresso
cream. | |
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